Recipe

Make this Easy Pâte de Fruit and Impress Everyone

Pâte de Fruit are brightly colored chewy treats made with—you guessed it—fruit. In France, they're proudly displayed in the windows of confectioneries like shiny jewels. Here in America, they're known as fruit jellies—so fancy right? These brightly colored fruit jellies will make everyone think you're fancier than you really are.

The great thing about pâte de fruit is you can also infuse it with liquids. This opens up different possibilities. You could infuse it with alcohol, which for me means whiskey. Or, you can mix in tea or coffee to make your pâte de fruit caffeinated, which is so much more family friendly.

#SpoonTip: Replace your gelatin with pectin or agar in order to make this pâte de fruit recipe vegan.

Apricot-White Tea Pâte de Fruit

Prep Time: 45 mins
Cook Time: 1 day
Total Time: 1 day 45 mins
Servings: 20

Ingredients

15 oz can apricots in syrup
4 oz halved dried apricots
12 oz apricot preserves
1 teaspoon lemon juice
1 teaspoon lemon zest
1/2 cup sugar
4 1/2 teaspoons powdered gelatin
1/3 cup water
2-3 bags white tea
Turbinado sugar for coating

Susanna Mostaghim

Step 1

Lightly oil an straight-edged baking dish (I suggest a square). Line the dish with a sheet of wax or parchment paper that extends a few inches beyond the rim.

Susanna Mostaghim

Step 2

Strain the apricot syrup from the can into a saucepan and reserve the apricots. Add the dried apricots to the saucepan and bring to a boil.

Susanna Mostaghim

Step 3

Once boiling, reduce heat and simmer until most of the liquid has evaporated, 5-10 minutes.

Susanna Mostaghim

Step 4

Transfer the contents of the saucepan to a food processor or blender. Add the reserved canned apricots, the apricot preserves, lemon juice, and the ½ cup of sugar. Blend until smooth. Set aside.

Susanna Mostaghim

Step 5

Boil the ⅓ cup water and add one teabag to steep for a couple of minutes. Allow to cool.

Susanna Mostaghim

Step 6

Transfer the apricot puree to the saucepan and boil over moderately high heat. Stir constantly for about 8 minutes or until it thickens and any excess liquid evaporates. Stirring is important otherwise the mixture will scorch as it comes to a boil.

Susanna Mostaghim

Step 7

Pour steeped tea into a microwave-safe bowl or glass. In small amounts (to avoid clumping) sprinkle the gelatin over the tea and stir between additions. Microwave 10-20 seconds to completely dissolve gelatin.

Susanna Mostaghim

Step 8

Stir the gelatin-tea mixture into the apricot puree.

Susanna Mostaghim

Step 9

Scrape the mixture into the prepared dish and smooth the surface. Let cool to room temperature, then cover with plastic wrap and refrigerate overnight.

Susanna Mostaghim

Step 10

Prepare sanding sugar: Cut open unused teabags. Grind tea leaves into a powder. Mix about 1 teaspoon tea and 1 teaspoon lemon zest with 2 tablespoons sugar.

Susanna Mostaghim

Step 11

Using a sharp knife, cut the pâte into 1-inch squares or triangles. Spread sanding sugar in a shallow bowl. Roll the pieces in the sugar to coat.

Susanna Mostaghim