Fruit Gelées Recipes
Yield: makes about 56 pieces | Total time: 4 hours
Fruit gelées or pâte de fruit offer small bursts of concentrated flavor. They're often served as mignardises or pre-dessert in French restaurants. I think they're perfect with afternoon tea or as hostess gifts. Guests always ooh and ahh when you present them at the table and although they look time-consuming, the active time is really only about 10 minutes.
In experimenting in our Test Kitchens, Jen and I decided we wanted that mouth-puckering intensity from passion fruit. We love the intense and delicious fruit purées from The Perfect Purée from Napa; they are worth seeking out online. Alternatively, other brands such as Goya might be more readily available in supermarkets. This recipe has been adapted from Cooking Light. Most recipes call for lining a pan with plastic wrap and spraying it with cooking oil for easy removal of the gelée. We tried it that way as well as just lightly oiling (with vegetable oil) the pan and the gelées came out just as nicely so there really is no need to fuss with the cooking oil.
1 1/2 cups sugar, divided
1 cup passion fruit concentrate
¼ cup corn syrup
1 3oz. package liquid fruit pectin (Certo)
1 teaspoon fresh lemon juice
NOTE ON VARIATIONS: For passion fruit-cardamom (pictured second from top), stir in 1/4 teaspoon fresh ground cardamom just before adding liquid fruit pectin. Try the tipsy Apple-Calvados version.
Line 1 (8-x-8-inch) baking dish with plastic wrap and coat with cooking spray. NOTE: Alternatively, we tested this without the plastic wrap; just lightly grease the dish by dampening a clean paper towel with unflavored oil, like vegetable or grapeseed.
Combine 1 1/4 cups sugar, fruit concentrate, and corn syrup in a 3-quart saucepan*. Bring mixture to a boil, and cook for 8-10 minutes, or until a thermometer reads 224°. Add pectin. Return to a boil, and cook for one minute, stirring constantly. Remove from heat and stir in lemon juice. Immediately pour into prepared dish. Let cool at room temperature for about 4 hours or until set. If you did not use plastic wrap, slide a sharp knife point around all edges of the pan to help release the fruit gelée. Sprinkle top with 1 tablespoon sugar. Invert onto a cutting board, peeling off plastic wrap, if using. With sharp knife, trim edges. Cut into 1-inch cubes, or desired size and shape. Place remaining 1/4 cup sugar in a shallow dish or on a cutting board, and roll each gelée in sugar until coated on all sides. These will keep, covered, and stored in refrigerator up to 1 week.
*Use a minimum 3 quart sauce pan, as the mixture will boil up when heated. If using a smaller pan, mixture may overflow.
Date Published: February 26, 2013
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.