Raspberry Pate De Fruit
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
45
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Combine the sugar and pectin in a bowl
2
Heat the raspberry puree in a medium saucepan and add the sugar and pectin mixture
3
Bring to a boil, and then add the glucose
4
Allow the mixture to boil to 225 degrees F
5
Remove from the heat and add the citric acid
6
Pour the mixture into a half baking sheet lined with plastic wrap
7
Allow to cool completely
8
Once cooled, cut into desired shape and toss in sugar