the seventh anniversary -- blood orange pâte de fruit recipe
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Recipe type: Dessert
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Cook time: 
Total time: 
 
For the whole recipe with the grapefruit layer Teresa used, please go to her blog: https://now-forager.com/pink-grapefruit-blood-orange-pate-de-fruit/ . She also makes a wonderful vanilla bean sugar to sand the jellies that I do not use here. I also used the gram measurements Teresa shares as it is more accurate than American measurements with "cups." Accurate is what one wants when fiddling with candy making. Time-wise, factor in overnight non-active drying time, too. Active prep and cooking is about 30 minutes.
Ingredients
  • 1 ounce (28g) sugar #1
  • 3 teaspoons (7g) yellow pectin (DO NOT replace this with other pectin. See my passion fruit pâte de fruit recipe for the chemistry discussion.)
  • 7 ounces (210g) blood orange juice, such as Boiron Puree (I used freshly squeezed juice and adjusted the measurements slightly. 210g = 7 ounces for me, whereas Teresa notes 199g when she used the Boiron.)
  • 2 ounces (56g) lemon juice, fresh
  • 2 tablespoons (36g) glucose or light corn syrup. I used light corn syrup.
  • 11 ounces (313g) sugar #2
  • ½ teaspoon (2g) citric acid
  • sanding sugar
Instructions
  1. Line an 8×8 baking pan with parchment paper on all sides. Silicon works great too if you have the right sized mat.
  2. In a small bowl, combine the sugar #1 and yellow pectin. Mix well and sift clumps.
  3. In a large heavy-bottomed saucepan, whisk together the blood orange juice, lemon juice, and sugar-pectin mixture. Set over medium-high heat and bring to a boil. This happens fast so watch carefully.
  4. Whisk in glucose and bring back to a boil. Whisk in half of sugar #2 and continue whisking until mixture returns to a boil. Add remaining half of sugar #2 and continue to whisk until mixture returns to a boil. Continue cooking the mixture until it reaches 223F (106C), whisking constantly to prevent scorching. This didn't take long for me to do -- not like the passion fruit pâte de fruit (which also made a lot more volume).
  5. Immediately remove from heat and whisk in citric acid. Pour hot blood orange pâte de fruit mixture into prepared 8×8 baking pan and set on cooling rack. Make sure your counter space cooling space is even so your layer gels evenly.
  6. Allow to sit at room temperature for at least three hours to set. Overnight is better.
  7. Cut and sand the jellies. Use aspic cutters to make cute shapes or cut with sharp knife into 1-inch squares. Allow to sit another 24 hours on a drying rack. This helps a crust form to keep the weepy/sticky goo from developing (I hate that).
  8. Store in airtight container for about 2 weeks. I do longer without much change on my other pâte de fruit recipes, though sometimes the jellies will absorb the container flavor -- use glass if possible.
Recipe by story of a kitchen at https://www.storyofakitchen.com/miscellaneous-recipes/blog-anniversaries/the-seventh-anniversary-blood-orange-pate-de-fruit-recipe/