Make pâte de fruit
Storage: Store the uncoated pâte de fruit between parchment sheets in an airtight container in the refrigerator for up to 1 week
Equipment: food processor, kitchen knife
Prepare an 8x8 baking pan by greasing and lininge with parchment, using double sling method
- 170 mL – Certo liquid pectin
Open the liquid pectin packets and stand them up in a mug or a glass by the stove for later
- 1 count – Whole grapefruit, washed
Bring a medium pot of water to boil, and boil the whole grapefruit for about an hour to ensure the peel has softened
Let cool slightly, then cut the boiled grapefruit in half, wrap for unrelated future use
Cut remaining grapefruit half in large chunks, removing any seeds along the way
Place the grapefruit (pith, zest, and flesh) in a food processor and blend for at least a full minute to completely purée the fruit and to chop all the fibers/skin
- 400 gram – granulated sugar
- 333 gram – Pink grapefruit, freshly squeezed juice
- 200 gram – honey
- 1 tablespoon – light corn syrup
Transfer the fruit purée to a large pot, along with the juice, honey, and granulated sugar. Bring the mixture to a boil on high, stirring constantly
- 14 gram – unsalted butter
When the mixture hits 118ºF (48ºC), add the butter, and continue to stir and cook the mixture until it hits 223-224ºF (106ºC)
Immediately take the pot off the stove and dump in the liquid pectin. Stir well to make sure it gets evenly mixed in, then transfer the hot mixture to the prepared pan
Let the pâte de fruit set overnight, uncovered, until it is completely set
Unmold the pâte de fruit, and cut it into 1-inch squares with a large, oiled kitchen knife