Raspberry Pate de Fruit

Raspberry Pate de Fruit

86g Raspberry Puree
56g Apple Compote
46g Glucose #1
20g Sugar #1
7.5g Pectin Juane
171g Sugar #2
86g Glucose #2
15.5g Lemon Juice

1. Bring the puree, compote, and first addition of glucose to a simmer.
2. Separately, combine the first addition of sugar and the pectin until smooth.
3. Slowly stir pectin mixture into puree. Over medium heat, cook to a boil, stirring continuously.
4. Slowly mix in remaining sugar while cooking. Continue stirring until mixture returns to a boil.
5. Mix in second addition of glucose while mixture is cooking. Continue cooking and stirring until mixture reaches 223 F.
6. Remove mixture from heat and stir in lemon juice. Pour into frames or molds immediately. I used 3/8" aluminum bars.
7. Allow to set for at lease an hour, until solid.
8. Cut desired shapes, I did 30mmx30mm, and toss in granulated sugar.
9. Remove excess sugar and allow to dry in a cool dry place overnight.