Recipe

Pear Rosemary Pate de Fruit

Recipe
1 Question

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by ChezSuzanne

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by ChezSuzanne

This recipe was entered in the contest for Your Best Holiday Confection
Chef
ChezSuzanne's Notes: A few months ago I started seeing different flavors of Pate de Fruit tubs in most of my local grocery stores, which is kind of like a firm gel-like fruit paste, very popular in France. I started...
A few months ago I started seeing different flavors of Pate de Fruit tubs in most of my local grocery stores, which is kind of like a firm gel-like fruit paste, very popular in France. I started with plum earlier in the summer and moved onto pear and fig a month or so ago. I've been eating them so much, I decided to try my hand at making some myself. After a number of attempts and a lot of research to get the texture, consistency and flavor right, I finally hit on the right combination to share this morning. I originally worked with strained pears for the pear juice, which was quite a bit of work, and then dramatically simplified the recipe by using unsweetened 100% pure pear juice. Just make sure it doesn't have anything else in it except maybe ascorbic acid which is used to maintain the color. The brand I used was R.W. Knudsen, but I'm sure there are others just as good. I infused a rosemary flavor into the pear juice to add a little savory to the sweet since I like pair it with a nice cheddar cheese on a cracker. But if you aim towards a full-on sweet flavor, eliminate the rosemary and roll in fine granular sugar at the end. Oh, and did I mention this only takes about 30 minutes to make and 2 - 3 hours to completely set up? You'll need a candy thermometer, or one that goes to 225 F, but it's easy peasy! Your friends will think you worked all day on it. Serve as a light dessert or appetizer.

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Makes one slab, 6-1/2" X 6-1/2" X 1/2" thick (once trimmed)

2 teaspoons cream of tartar Ask a question about this ingredient

3/4 teaspoons water Ask a question about this ingredient

2 cups 100% Pear Juice (see head notes) Ask a question about this ingredient

1/4 teaspoon Kosher salt Ask a question about this ingredient

1 large sprig fresh rosemary Ask a question about this ingredient

2 tablespoons freshly squeezed lemon juice Ask a question about this ingredient

1 1/4 cup sugar Ask a question about this ingredient

1 tablespoon light corn syrup Ask a question about this ingredient

4 ounces liquid pectin Ask a question about this ingredient

pinch dried rosemary Ask a question about this ingredient

Line an 8" X 8" glass baking pan with 2 layers of foil. One foil layer will be spread across the pan horizontally; the other will be spread across the pan vertically so that the two sheets are at right angles to each other. Tuck the foil thoroughly into the corners of the pan. Do not think you can do this later while the pate de fruit cooks!
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In a small bowl, combine the cream of tartar with the water to make a slurry. Set aside.
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Pour the pear juice into a small saucepan, add the rosemary sprig and salt, and bring to a boil. Reduce to a simmer and simmer for 15 minutes to infuse the pear juice with the rosemary.
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Add the lemon juice, sugar and light corn syrup, and insert a candy thermometer probe into the liquid. Turn the heat to medium high, keeping a close eye on the temperature. Your first goal is to get the liquid to 220 F, and It will get there fairly quickly (a couple minutes at most). NOTE: Be very careful with any splattering, as there are few things you'll ever cook on the stove hotter than making candy. I use a thermometer where the probe is separate from a box-like read-out panel which tells me the temperature. If you don't have something like this, consider wearing gloves, or wrap your hand in a towel when checking or repositioning the probe.
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When the liquid hits 220 F, keep the mixture boiling at that temperature for 2 - 3 minutes by adjusting the heat if necessary. Remove the rosemary with a slotted spoon, add the liquid pectin and the dried rosemary, and increase the heat so that the liquid slowly climbs to 223 F. This may take a little longer than you might expect, so keep increasing the heat by small increments as needed. It took me an additional 5 - 7 minutes to get from 220 F to 223 F. Once the liquid reaches 223 F, continue to boil the liquid for an additional 3 minutes. The temperature will occasionally go higher, but by adjusting the (gas) heat I was able to manage the temperature very easily. If you have an electric stove, it will be much more difficult and you may need to remove the pot from the stove intermittently.
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Turn the heat off and add the slurry. Whisk to dissolve as quickly as possible and IMMEDIATELY pour into your prepared dish. Let sit for 3 hours to completely set up.
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Use the foil, lift the pate de fruit out of the pan and turn over. Carefully peel the foil from the bottom and turn the pate de fruit over so that the best side faces up. Trim the sides, and slice into cubes or cut out shapes with a sharp cookie cutter.
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Cut some cheddar cheese. Pull out some of your favorite crackers. Stack and devour.
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29 Comments on Pear Rosemary Pate de Fruit

Lizthechef added 7 months ago

I guess I should never go on vacation and/or buy an iPhone...What a terrific recipe!

ChezSuzanne added 7 months ago

Thanks Liz!!! Welcome back home! We all missed you!

luvcookbooks added 7 months ago

sooo beautiful!

ChezSuzanne added 7 months ago

Thanks luvcookbooks!! Now you know how I got those sugar-burn-blisters last weekend :-) Switching to a probe with a long cord to the read-out was oh-so-much easier (and safer).

gluttonforlife added 7 months ago

Looks beautiful! I love cutting pates de fruit in little squares and rolling them in coarse sugar...maybe a rosemary flavored one?

ChezSuzanne added 7 months ago

Thanks gluttonforlife!!! I really appreciate it. I love the idea of rolling them in a rosemary flavored coarse sugar - that's a wonderful idea! I think I'll try that on my next batch!

boulangere added 7 months ago

Oh my goodness, I haven't made pate de fruit since I was in school, and I loved it! Thanks for bringing it back into my thoughts! This has food52 party written all over it.

ChezSuzanne added 7 months ago

Thanks so much boulangere!! We didn't make them in school, but my chef teacher made them at Christmas for gift for each of us and they were so good. Last weekend was my first run at it, but it took a number of tries to get where I wanted the flavor and consistency to be.

boulangere added 7 months ago

Seriously, CS, I'm going to serve these at my food52 party, and I love hla's idea of serving them with a sharp cheddar. I have some tiny leaf cutters that I think I'll use. Beautiful, so beautiful, and thank you again!

ChezSuzanne added 7 months ago

I would love to hear how they work for you. I've got people now asking for it and I'm going to make another batch over the weekend! In fact, I'm thinking of changing my plans about what I'm bringing to our Food52 party and bring these instead! Seriously, I would love to hear your thoughts on it! Thanks so much for everything!!!!

lapadia added 7 months ago

Hi CS! Your recipe is similar to the Cider jellies thirschfeld made last year (I make cranberry ones during the holidays), everybody loves them…and I be t the same would go with your recipe, here!!! Seriously…You could make some little cubes of Fruit Pate along with whatever you originally had planned? :) It could be a special bonus dish. Anyway that is what I would probably do, had to put in my 2cents, and have fun. Which potluck will you be attending?

ChezSuzanne added 7 months ago

That's a great idea lapadia! TasteFood is hosting a get together at her home next weekend and I'm thinking I'll also make some for a nice hostess gift for her in addition to bring some for the party!!

ChezSuzanne added 7 months ago

Oh! and I love your idea of cranberry ones!!

hardlikearmour added 7 months ago

This sounds awesome, and I can just imagine how yummy it would be with a nice sharp cheddar or a nutty Manchego! Love!

ChezSuzanne added 7 months ago

Thanks HLA!! I took a little slab to a friend last night for him to taste. He called me this morning to ask me when he could get some more and to tell me I could sell them :-)

Bevi added 7 months ago

I love pate de fruits. The idea of serving with cheese is brilliant, i think.

ChezSuzanne added 7 months ago

Thanks Bevi!! Once I got this down, they were so easy to make too! They're great on their own, but I've really decided I prefer them with a little cheese.

sdebrango added 7 months ago

Beautiful Suzanne, I love gelee fruit or fruit paste. It's amazing with a creamy cheese.

ChezSuzanne added 7 months ago

Thanks so much sdebrango. Me too! And paired with any creamy cheese is wonderful - you're so right!!

sdebrango added 7 months ago

I want one of those pear shaped cookie cutters, I collect everything I can that is pear related. Must find!

ChezSuzanne added 7 months ago

I've got a couple different sizes of them. I found them at Sur La Table a year or 2 ago. Do you have one near you?

sdebrango added 7 months ago

I do have a sur la table sort of near just a train ride away in Manhattan. Going to check them out. When I give gift boxes my signature is 3 pears. I had a stamp made that I use gold ink with I usually put the three pears on a piece of parchment with the ingredients. I love everything pear.

ChezSuzanne added 7 months ago

Oh, these cookie cutters would be perfect for you!! I love the idea of the stamp with the gold ink!!

ChezSuzanne added 7 months ago

Thanks lapadia! And I love your name for it. Wish I'd run this past you before I posted it :-)

lorigoldsby added 7 months ago

Thanks for the Delightful recipe...I'm in love with fig pastes...any ideas?

ChezSuzanne added 7 months ago

Now that I finally got this one nailed down, that's next. I love fig pastes too! As soon as I figure it out, I'll post it!

ChezSuzanne added 7 months ago

Thanks lorigoldsby! Now that I finally figured pear out, fig is definitely up next. I love fig pastes too! As soon as I've got it nailed down I'll post it.

lapadia added 7 months ago

YUM! ChezSuzanne, this kind of reminds me of a "pear" Turkish Delight, thanks for sharing it :) !!

ChezSuzanne added 7 months ago

Thanks lapadia! I love your name for it. Wish I'd run this past you before I posted it.