Fruit Jewels (Pte De Fruit) Recipe

Fruit Jewels (Pte De Fruit)

Recipe provided by Jacques Torres

• Difficulty: Intermediate
• Yield: Approximately 5 dozen pieces
• Nutritional Information per Serving (1 of 60): Calories 34, Total Fat 0 g, Saturated Fat 0 g, Carbohydrates 9 g, Dietary Fiber 0 g, Sugar 8 g, Protein 0 g, Cholesterol 0 mg, Sodium 0 mg
• Total time: 1 hr 14 min
• Preparation: 10 min
• Inactive time: 4 min
• Cooking time: 1 hr

Ingredients:

• 1 cup chunky applesauce
• 1 1/2 cups apricots, fresh or canned (drained), peeled and pitted
• 2 1/4 cups granulated sugar, plus extra for coating
• 1 cup fresh raspberries (optional)
• Juice of 1 lemon

Instructions:

1. In a non-reactive 2-quart heavy-bottomed saucepan over medium-high heat, combine the applesauce, apricots, sugar, and lemon juice. Stir well, then add the raspberries if using. Note that raspberries will strongly influence the flavor; omit them if you prefer an apricot-only taste.
2. Use a handheld immersion blender to pure the ingredients into a smooth, uniform mixture. As it cooks, natural pectin in the fruit will thicken the mixture. Continue stirring constantly until it reaches a jam-like consistency.
3. To test for doneness, dip a whisk into the mixture and hold it horizontally. If the mixture forms small pearl-like beads on the whisk, it's ready. If it drips back in thin strands, cook longer.
4. Pour the thickened mixture into a container with a spout. Transfer into your choice of moldsflexipans, a bottomless tart ring, or cake ring on parchment paper. Let rest at room temperature for 4 hours to set completely.
5. Once set, run a sharp paring knife between the fruit jelly and mold to release it. Roll each piece in granulated sugar to coat thoroughly on all sides.
6. Store wrapped tightly in plastic and kept in an airtight container for up to two months. Do not refrigerate, as moisture will dissolve the sugar coating.