grapefruit and campari pâte de fruit recipe
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Recipe type: dessert
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Cook time: 
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I followed the measurements of the recipe exactly. I did not, however, make the candy as described as a a two-layered pâte de fruit. I poured each layer into separate pans to make separate candies. I did this because I did not have an adjustable pour frame and wanted to standardize it with a pan size most regular kitchens have handy. Some of the ingredients are not standard for "regular" kitchens, but easily ordered online or found at cake/candy decorating stores. Make sure to get glucose powder, NOT solid glucose.
Ingredients
  • FOR THE GRAPEFRUIT PÂTÉ DE FRUIT:
  • 375 g grapefruit juice
  • 125 g lime juice
  • 50 g sucrose (1)
  • 14 g yellow pectin
  • 650 g sucrose (2)
  • 83 g glucose powder
  • 4 g citric acid
  • FOR THE CAMPARI PÂTÉ DE FRUIT:
  • 225 g lemon juice
  • 150 g Campari
  • 50 g sucrose (1)
  • 10 g yellow pectin
  • 375 g sucrose (2)
  • 75 g glucose powder
  • 5 g citric acid
  • Special equipment: candy thermometer, parchment, silicone mats, pour frames or two 8x8 pans. See notes above for notes on ingredients.
Instructions
  1. Before starting the cooking process, measure out ALL of the ingredients. Also, line your chosen pans with parchment or silicone, if needed.
  2. FOR THE GRAPEFRUIT PÂTE DE FRUIT: In a large, heavy saucepan over medium heat, heat the grapefruit and lime juices to 40 degrees C/ 104 degrees F. This is fairly quick.
  3. Mix sucrose (1) and pectin together in a bowl, blending very well. Pectin powder will clump if you do not do this very important step, and the candy will be ruined. Slowly add the mixture into the heated juice, and whisk well. Bring to a boil, stirring continuously.
  4. Slowly add the remaining sucrose (2) and the glucose. Cook to 106 degrees C / 223 degrees F, stirring frequently and watching the thermometer carefully.
  5. Remove the pan from the heat, and stir in the citric acid.
  6. Quickly pour the warm mixture into a silicone- or parchment-lined frame, candy molds, or 8x8-inch pan and allow to set at room temperature, about 15 minutes. Set aside and prepare Campari pâte de fruit.
  7. FOR THE CAMPARI PÂTÉ DE FRUIT:
  8. In a large, heavy saucepan over medium heat, heat the lemon juice and Campari to 40 degrees C / 104 degrees F.
  9. Like the grapefruit pâté de fruit instructions, blend sucrose (1) and pectin well, then whisk into the warmed Campari and lemon juice. Bring to a boil, stirring continuously.
  10. Slowly add the remaining sucrose (2) and the glucose. Cook to 106 degrees C / 223 degrees F, still stirring.
  11. Remove the pan from the heat, and stir in the citric acid.
  12. Quickly pour the warm mixture into the second prepared pan. Allow to set at room temperature. I like to wait overnight, letting the pâté de fruit sit uncovered at room temperature before unmolding.
  13. Prepare a work surface with large cutting board, a sharp knife, and aspic cutters (if you want to cut shapes other than cubes). Coat cutting board with sanding sugar. Loosen pâté de fruit from edges of pan using a knife, then flip over on cutting board. Peel off parchment and cut into desired shapes. Dredge in sanding sugar and serve.
  14. Store at room temperature. I store without dredging in sugar first. If sugared and sitting overnight, there is a bit of the dreaded sugar weep of which I am not fond. These keep well for weeks at room temperature, but there will be some weepiness. Resugar before serving if needed.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/grapefruit-and-campari-pate-de-fruit-recipe/