Mango and Chili Pate de Fruit

The season of christmas baking is officially upon us. It’s time to break out those classic recipes, like cutout sugar cookies, hot chocolate, or (in my case) pate de fruit. Maybe that’s not exactly what comes to mind when you think “classic”, but in France these little jewels are super popular around the holidays. A simple concoction of fruit puree, sugar, more sugar, and pectin, pate de fruit is the perfect addition to a holiday gift of cookies and chocolates. They’re also guaranteed to impress anyone you give them to.

Pate de fruit

1 1/2 cups of puree of your choice, I used mango
2 1/2 cups granulated sugar
1 tablespoon butter
2 pouches liquid pectin (like the brand Certo)
Parchment lined 9×9″ baking dish sprayed with cooking spray

Puree your fruit and press it through a strainer. If it does not equal quite 1 1/2 cups you may add some juice. In my case I added a small amount of mango juice to my two pureed mangos.

Add the puree and the sugar to a medium size sauce pot and bring to a boil.
Once it is boiling you will cook the mixture for 5 minutes. After 2 minutes add the butter and continue to cook. Be sure to stir constantly and make sure it doesn’t boil over. You may have to adjust the temperature as you cook. Once the mixture has cooked for the full 5 minutes turn off the heat and add the two packets of Certo liquid pectin. Stir until well combined. Pour into prepared baking dish. Let your pate set and cool for at least 3 hours. It is best if you leave it out overnight before cutting it.

When you’re ready to cut you pate de fruit use a sharp knife and a ruler, to make sure each piece is the same size. Then you can toss the pieces in white sugar. For my mango pate de fruit I put a small amount of chili powder in my sugar to add another depth of flavor. This is optional. Once tossed in sugar let the pieces sit out for a couple hours, and do not stack or crowd them. Once they’re finished they’re ready to be boxed up and given away, or eaten!

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