Imagine a delicate, jewel-like confection that captures the essence of summer in every bite - welcome to the world of Strawberry Rhubarb Pates de Fruits! This classic French delicacy transforms humble fruits into an extraordinary treat that will transport your taste buds to the charming patisseries of Paris. With a perfect balance of tangy rhubarb and sweet strawberries, these glistening fruit jellies are not just a dessert, but a culinary experience that promises to elevate your homemade confectionery skills.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: French
Serves: 20 pieces
Ingredients
- Strawberries
- Rhubarb
- Sugar
- Pectin
- Lemon juice
Instructions
- Prepare the fruit by washing and finely chopping 2 cups of fresh strawberries and 2 cups of rhubarb. Remove any tough rhubarb strings and green strawberry tops.
- Combine the chopped strawberries and rhubarb in a heavy-bottomed copper or stainless steel saucepan. Add 1/4 cup of water to prevent initial burning and help break down the fruits.
- Cook the fruit mixture over medium heat, stirring constantly, until the fruits begin to soften and release their juices, approximately 10-12 minutes.
- Gradually add 2 cups of granulated sugar and continue stirring. Increase heat to medium-high and bring the mixture to a rolling boil.
- Sprinkle 2 tablespoons of pectin powder evenly over the boiling fruit mixture, whisking vigorously to prevent lumps from forming.
- Add 2 tablespoons of fresh lemon juice to help activate the pectin and balance the sweetness. Continue cooking and stirring constantly.
- Use a candy thermometer to monitor the temperature. Cook until the mixture reaches 225°F (107°C), which is the gel point for fruit jellies.
- Prepare a 9x9 inch baking pan by lining it with parchment paper and dusting generously with granulated sugar.
- Carefully pour the hot fruit mixture into the prepared pan, using a spatula to spread it evenly and smoothly.
- Allow the pates de fruits to cool and set at room temperature for 4-6 hours, or overnight for best results.
- Once set, dust the top with additional granulated sugar and cut into small squares or diamond shapes using a sharp, sugar-coated knife.
- Store the pates de fruits in an airtight container, layered between parchment paper, in a cool, dry place. They will keep for up to 2 weeks.
Tips
- • Use a heavy-bottomed pan to ensure even heat distribution and prevent burning • A candy thermometer is crucial for achieving the perfect gel consistency • Always stir constantly to prevent scorching and ensure smooth texture • Choose fresh, ripe strawberries and tender rhubarb for the best flavor • Generously sugar your cutting surface and knife to prevent sticking when portioning • Allow ample cooling time - patience is key to achieving the ideal set • Store in a cool, dry place and consume within two weeks for maximum freshness • Experiment with different fruit combinations once you've mastered the basic technique
Nutrition Facts
Calories: 96kcal
Carbohydrates: 24g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
