207b
Fig Pâte de Fruit YIELD: approximately 2500g
250g apricot purée (10% sugar) 1000g fig purée ( 10% sugar) 150g granulated sugar 25g pectin 1050g granulated sugar 200g glucose 18g citric acid
1. In a large heavy sauce pan, combine purées and heat to 40ºC/104ºF. 2. Combine first measurement of sugar and pectin and whisk into purées. Bring to a boil, stirring continuously. 3. Add remaining sugar and glucose. Cook to 106ºC/223ºF. 4. Remove from heat and stir in citric acid. 5. Pour into a silpat lined frame or flexipan forms and allow to set.
Michael Laiskonis Workbook www.mlaiskonis.com July 2009