Candy · fruit · How To · spirits

ROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT

don’t make candy without being fully clothed, the burns are real!

ROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOGROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOGROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOG

well this post was….interesting! it took some time to really get the recipe correct as candy making is more of a science than regular baking, so adjusting this, that and this again took a few tries and worst of all – a lot of wasted food – i just hate wasting it.

ROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOG

this post isn’t going to be too much of a chit chat and more of a lesson in acids, pectin, everyday groceries, substituting mass produced preservatives and what not, so let’s start this!

ROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOG

to begin, what is pates de fruit? well the formal definition is: a type of traditional french confectionery made of a set fruit paste. the flavor of the fruit is concentrated, similar to making a jam, with sugar and pectin, before setting and dusting with sugar. the everyday easy definition is: you know those fruit slice candies that are chewy and have a sugar coating? yeah, those! that’s pates de fruit – albeit a terrible one that i shamefully still love!

ROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOGROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOGROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOG

i’ve been on a recent candy kick – not so much snacking on it as more of buying it and then inhaling it like i have no self-control and no knowledge of cavities! when i realized i ate two packs of lifesavers in one day, i decided to calm the fuck down and then of course, i made candy at home – well tried.

20

here’s the issue with pates de fruit – you need pectin no matter what, you need citric acid no matter what, you need fruit no matter what, but what they don’t explain is that certain fruits actually contain less acid than you think they would. citrus contains a shit load of acid….in the skin! for pates de fruit we use the juice, which ironically enough doesn’t have enough acid for a proper pates de fruit recipe, yet strawberries all on their own are enough for a proper pates de fruit recipe. so what do you do? well some people candy the rind, grind it and add it to the citrus juice, some add an apple – which is also high in acid – and some just add more pectin. i decided to combine two of these methods since i really didn’t want the taste of an apple in this recipe.

ROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOGROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOG

then there is the case of the perfect pectin: jesus – this was a doozy! most recipe just call for pectin what some more high scale recipes call for is yellow pectin; there is a difference and it’s usually i fine print on the pectin box that we don’t bother to read. yellow pectin is for treats with more sugar i.e. candy, jelly, pates de fruit and regular pectin is for treat with less sugar i.e. jams etc. this is something you should look for and here is the pectin that i used that is meant for recipes that use more sugars.

ROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOGROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOG

this was originally going to be a roasted strawberry basil & sour orange pates de fruit – now it’s a roasted strawberry mint & sour orange margarita pates de fruit. i ran out of basil after try number 3, could only find mint (day old at that) at the supermarket, nearly ran out of sour oranges – which are leaving in season soon – and still had a shit load of strawberries. i also always have tequila and triple sec on deck at my house – which may seem like a larger problem, but not today it wasn’t! so of course the recipe i intended to have didn’t happen, but another did!

ROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOGROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOG

after tons, and i mean tons, of research i couldn’t find a proper pates de fruit recipe that didn’t call for store bought juice, didn’t call for an apple, wasn’t in grams or ounces etc. it was just not working for me, so i decided to take all the information from all the blogpost i read and try to fix it myself. the original recipe is from my liddabit sweets cookbook – my main candy making/treats in general go to holy bible of sugar! it also called for a fucking apple! it also has some minor typos so if you do own this book and realize that some recipes are a bit odd click here to see the fixes that should be made for specific recipes.

ROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOG27ROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOG

so after realizing that while the corrections were there, but that an apple was still necessary i went to another blog post now forager for technique. i preferred her technique of making pates de fruit and little bit sweets recipe for it, i then opted to simple create a medley of what i wanted, upped the pectin and boom! i got my recipe!

ROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOGROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOG

essentially, the route to a great homemade recipe of pates de fruit is realizing pectin levels – there are some fruits that just can’t use fresh fruit i.e. pineapple, kiwi, papaya there are enzymes that break down the pectin – but using canned versions will be fine. there is a list of low and high pectin recipes if you want to divert from the fruit on this post if you click here and form your own pates de fruit recipe! i hope you all enjoy the remainder of your day and week and thanks for stopping by!

ROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT || NEUROTICFOODSTORIESBLOG

ROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT

INGREDIENTS

Strawberry Mint

1 c. |200 g| strawberries

6 mint leaves

3/4 c. |170 g| lime juice

1/4 c. |75 g| corn syrup

1/2 c. |100 g| sugar #1

1/2 c. |100 g| sugar #2

1/2 c. |100 g| sugar #3

1 tbsp. + 2 tsp. |18 g| yellow-pectin

1/4 tsp. |1 g| citric acid

Sour Orange Margarita

1 c. |225 g| sour orange juice

1 tbsp. |14 g| tequila

2 tsp. |10 g| Cointreau (or any type of triple sec)

1/4 c. |75 g| corn syrup

1/2 c. |100 g| sugar #1

1/2 c. |100 g| sugar #2

1/2 c. |100 g| sugar #3

2 1/2 tbsp. |26 g| yellow-pectin

3/4 tsp. |3 g| citric acid

Dredging – Salted Sugar

1 1/2 c. |300 g| sugar

1 tbsp. |24 g| fine sea salt

Tools

Candy Thermometer (can find here)

Food Processor

Medium size to large sauce pan

9×9 in. sq. pan

DIRECTIONS:

|Roasted Mint Strawberries|

For your roasted mint strawberries: in a sheet pan, add your halved strawberries, your mint (whole) and add 1 tsp of sugar and mix together. Bake at 350F for 25 to 30 minutes. Once your strawberries have roasted and cooled a bit, put them in a food processor grind them into a puree, it will be chunky so you want to strain out all the chunks; and measure out 1/4 cup of puree; if you’re a little short add some of the lemon or lime juice, but you shouldn’t be short, in fact you should have some extra.

Lightly coat your baking pan with oil and cover with parchment paper.

*I suggest starting with your strawberries, it’s a theory I have but have been too fearful to test out. I think if you start with the darker color the likelihood of staining between the colors is less probable. If you pour a hot lighter color onto a darker color that has set, I don’t think the red from the berries will bleed as much as it would if it were hot; just my theory.

*also you’ll see that it gets to 180F fairly soon, about 15 minutes in, don’t let that fool you. For some reason the trek to 180F is a lot easier than the trudge of 180F to 224F. Figures!

|Strawberry Mint Pates de Fruit Layer|

In 3 separate bowls – add 1/2 c. /100 g of sugar and in one of the bowls add your pectin, make sure to stir it completely and set it aside. *the sugar with pectin will have a slightly darker color, but it still may be a good idea to mark which one has pectin in it.

In your medium to large thick bottom saucepan over medium-high-ish heat, whisk your strawberry and lime juice mixture together and let it come to a gentle boil, off the stove add your sugar-pectin mixture mixing the entire time before returning it to the stove onto medium-high heat and bringing it to another gentle boil, while mixing, then add your corn syrup, whisk and bring it back to a boil, now you want to add your sugar #2, continue whisking and – yep – bring it back to a boil. Once it’s at a boil again, lower your heat to medium and add sugar #3 and continue cooking and whisking until it reaches 223F – this time you really want to continue whisking to prevent burning on the bottom.  Once you have achieved 223F, immediately remove it from the heat, add your citric acid and pour it over your greased pan. Allow it to cool for the next 45 minutes before preparing your Lime Cocktail portion.

|Sour Orange Cocktail Pates de Fruit Layer|

In 3 separate bowls – add 1/2 c. /100 g of sugar and in one of the bowls add your pectin, make sure to stir it completely and set it aside. *the sugar with pectin will have a slightly darker color, but it still may be a good idea to mark which one has pectin in it.

In your medium to large size thick bottom sauce pan, over medium-high-ish heat, cook your sour orange juice, tequila and orange mixture until it reaches 104F, take it off the heat and add your sugar-pectin mixture mixing continuously. Return it back to the heat and cook it until it reaches a gentle boil, add your corn syrup, let it reach a gentle boil and then add sugar #2, whisking and bringing it to another gentle boil for the last time before adding sugar #3 and lowering your heat to medium, stirring continuously, let your mixture reach 223F, remove it from the heat, add your citric acid and pour it over your other – now more set – pates de fruit mixture.

Let the entire mixture set for the next 6 hours to overnight.

|Dredge & Set|

After your pates de fruit have set, flip it out of your cake pan and with a greased knife cut them into your desired shape. Let it air dry for about 30 minutes while preparing your salted sugar.

In a food processor or coffee grinder, take your sugar and salt and pulse it until completely combined – this should help thin out the sugar and make the salt combine a bit more into it.

Take your salted sugar and pour it into a bowl and then coat your cut pates de fruit into it, lay them out, spaced, onto a wire rack to air dry for the next 8 hour to overnight.

Enjoy!

*these candies will last up to three weeks and should be stored in a lightly closed container with wax or parchment paper in-between the layers of pates de fruit to ensure there is no sticking to each other.

downloadable recipe: ROASTED STRAWBERRY & SOUR ORANGE MARGARITA PATES DE FRUIT

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s