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Home / Kalamansi & Pear Pate de Fruit

Kalamansi & Pear Pate de Fruit

Kalamansi & Pear Pate de Fruit

Rating:

Recipe Created By:
Jean-Marie Auboine
Difficulty:
Advanced

Kalamansi & Pear Pate de Fruit

490g (17.3oz)
245g (8.6oz)
43g (1.5oz)
68g (2.4oz)
20g (0.7oz)
128g (4.5oz)
600g (21.2oz)
12g (0.4oz)
as needed

Method of Preparation

  1. In pot, combine Boiron Pear Puree, Boiron Kalamansi Puree, and ; heat until warm.
  2. Combine first granulated sugar with yellow pectin; sprinkle into puree mixture; bring to boil.
  3. Combine glucose powder and second granulated sugar; add to puree mixture and cook to 74 brix.
  4. Combine tartaric acid with a few drops of water; heat in microwave to dissolve tartaric acid; add to pate de fruit.
  5. Pour into desired frame and allow to set.
  6. Cut as desired and toss in sugar to coat.
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