Pixicook
HomeRecipesFruitCinnamon-Scented Apple Pâte de Fruit
recipe image

Cinnamon-Scented Apple Pâte de Fruit

clock-icon600 minutes
author-image
Author
Pixicook editorial team

A delightful fruit confection with a cinnamon scent, made from fresh apples.

Ingredients for Cinnamon-Scented Apple Pâte de Fruit

units in
USchevron
serves
64 peoplechevron

Medium Apples, washed, quartered, and cored

0 lb

Water

cups

Sugar

cups

Lemon Juice, freshly squeezed

each

Vegetable Oil, for greasing

to taste

How to Make Cinnamon-Scented Apple Pâte de Fruit

1. Prepare Baking Dish

Lightly rub a bit of vegetable oil onto an 8- by 8-inch baking dish. Line it with parchment paper and lightly oil the parchment as well.

2. Cook Apples

Combine the quartered apples and water in a large heavy-bottomed pot. Cook over medium heat for about 20 minutes until they become soft.

3. Purée Apples

Pass the softened apples through a food mill or sieve to achieve a smooth purée.

4. Combine Ingredients

Return the apple purée to the pot, adding sugar and freshly squeezed lemon juice. Stir well to combine.

5. Simmer Purée

Simmer the purée over low heat for about an hour, stirring often and scraping the bottom of the pot to prevent sticking and burning. The mixture is ready when it holds a mounded shape and doesn’t spread out easily.

6. Test Mixture

To test if the mixture is done, chill a small amount in the freezer. If it appears and feels jelled, it’s ready.

7. Spread Mixture

Spread the apple mixture evenly into the prepared baking dish and let it cool for several hours or overnight.

8. Invert and Dry

Invert the cooled and set mixture onto a parchment-lined baking sheet. Carefully remove the top layer of parchment. Let it dry overnight until firm. If not firm enough, dry in a 150°F oven for an hour or more. Cool completely.

9. Store or Serve

Store the pâte de fruit wrapped tightly in plastic. Alternatively, trim and cut into 1-inch pieces, then wrap them individually. Store at room temperature or refrigerate for up to a year. Optionally, toss pieces in granulated sugar before serving.

Variations

Berry Pâte de Fruit

Substitute the apple with an equal amount of raspberry, strawberry, or blackberry purée. Each berry will bring its distinct flavor and color to the confection.

Chocolate-Coated Pâte de Fruit

After cutting the set pâte de fruit, dip the pieces in tempered chocolate for an extra luxurious treat.

Tropical Pâte de Fruit

Use mango, pineapple, or passion fruit purée for an exotic twist. These tropical fruits may require more pectin due to their lower natural pectin content.

Vanilla Bean

Split a vanilla bean and scrape out the seeds. Add these to the apple mixture for a subtle, aromatic sweetness that will give your Pâte de Fruit a classic, sophisticated flavor profile.

Wine or Champagne Pâte de Fruit

Replace part of the fruit purée with a reduced wine or champagne for an adult version of this treat.

Pitfalls and tips

Select the Right Apples

Choose a variety like Granny Smith or Honeycrisp for a strong apple flavor with the right balance of sweetness and acidity.

Accurate Temperature Control

Use a reliable candy thermometer to ensure the sugar syrup reaches the correct temperature for setting.

Incorporate the Pectin Properly

Mix pectin with sugar before adding to the hot apple puree to avoid clumping and ensure an even set.

Storage is Key

Store in an airtight container with parchment paper in a cool, dry place to maintain quality and prevent moisture.

Cook the Apples to Perfection

Gently cook the apples until they're extremely tender for a smooth puree and refined texture.

Comments (0)

Add your comment...

Explore More Fruit recipes

Explore More Collections

Crispy Herb-Crusted Dijon Chicken

Baked Chicken

Broccoli Cheddar Delight Soup

Vegetarian Winter

Chicken Katsu with Shredded Cabbage and Scallions

Chicken Fried

Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

Quick Easy Shrimp Saute