600 minutes
A delightful fruit confection with a cinnamon scent, made from fresh apples.
Medium Apples, washed, quartered, and cored
0 lb
cups
cups
Lemon Juice, freshly squeezed
each
Vegetable Oil, for greasing
to taste
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.
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.
After cutting the set pâte de fruit, dip the pieces in tempered chocolate for an extra luxurious treat.
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.
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.
Replace part of the fruit purée with a reduced wine or champagne for an adult version of this treat.
Choose a variety like Granny Smith or Honeycrisp for a strong apple flavor with the right balance of sweetness and acidity.
Use a reliable candy thermometer to ensure the sugar syrup reaches the correct temperature for setting.
Mix pectin with sugar before adding to the hot apple puree to avoid clumping and ensure an even set.
Store in an airtight container with parchment paper in a cool, dry place to maintain quality and prevent moisture.
Gently cook the apples until they're extremely tender for a smooth puree and refined texture.
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