Apricot Gelee Recipe

Apricot Gelee

Recipe courtesy of Gale Gand

• Level: Intermediate
• Yield: 75 pieces
• Total: 30 min
• Prep: 15 min
• Cook: 15 min

• 2 cups apricot puree (about 4 cups fresh or frozen apricots, pureed and then strained to make 2 cups)
• 4 teaspoons pectin, available in the baking section of supermarkets or natural food stores
• 2 1/2 cups sugar, plus extra, for rolling
• 1/2 cup light corn syrup
• 2 teaspoons non-buffered ascorbic acid, available at natural-food store
• 1 teaspoon water

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1. Warm the apricot puree over medium-high heat in a saucepan equipped with a candy thermometer. Combine the pectin with half of the sugar to thin it out. Once the puree hits 100 degrees F, incorporate the pectin-sugar mixture. Heat to a boil while stirring continuously. Stir in the rest of the sugar along with the corn syrup, and continue cooking until it reaches 225 degrees F. Stir gently but steadily using a rubber spatula, ensuring you scrape the bottom and sides of the pan.
2. Mix the ascorbic acid into 1 teaspoon of water until dissolved. Take the pan off the heat and blend in the ascorbic acid solution. Transfer the mixture to a baking dish prepared with a silpat or parchment paper, and allow it to set overnight or longer until it firms up and gels completely. Slice into precise 1-inch by 1 1/2-inch rectangles. Place a few tablespoons of sugar in a shallow dish and coat each piece thoroughly by rolling it in the sugar. Individually wrap in cellophane or keep in an airtight container. Stored at room temperature, they stay fresh for up to 4 weeks.

Imagine crafting these vibrant garnet-hued gelees that sparkle like jewels, adding a burst of tangy-sweet apricot brightness to your petit fours tray. Inspired by French patisseries, they offer a delightful chew reminiscent of nostalgic Chucklesbut elevated with fresh fruit essence. Pectin, a natural gelling agent, and ascorbic acid, a color-preserving powerhouse, make them shine without artificial additives. Perfect for intermediate bakers, this quick recipe yields 75 piecesideal for holiday gifting, elegant parties, or tea time treats. Use fresh or frozen apricots year-round, nail that 225F temp for the perfect set, and enjoy the crunchy sugar shell giving way to chewy fruit bliss. Experiment with raspberry or passionfruit purees next, and watch your dessert platters pop with light, fruity elegance!

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