Grapefruit honey pâte de fruit

Make pâte de fruit

Start: T-22h (03/21 3:00pm) | Duration: 2h 0m

Storage: Store the uncoated pâte de fruit between parchment sheets in an airtight container in the refrigerator for up to 1 week

Ingredients Steps
1. Prepare an 8x8 baking pan by greasing and lininge with parchment, using double sling method
  • 170 mL Certo liquid pectin (2 pouches)
2. 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
3. Bring a medium pot of water to boil, and boil the whole grapefruit for about an hour to ensure the peel has softened
4. Let cool slightly, then cut the boiled grapefruit in half, wrap for unrelated future use
5. Cut remaining grapefruit half in large chunks, removing any seeds along the way
6. 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
  • 333 gram Pink grapefruit, freshly squeezed juice (about 2 large pink grapefruits)
  • 200 gram honey
  • 1 tablespoon light corn syrup
  • 400 gram granulated sugar (about 2 cups)
7. 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 (about 1 tablespoon)
8. When the mixture hits 118ºF (48ºC), add the butter, and continue to stir and cook the mixture until it hits 223-224ºF (106ºC)
9. 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
10. Let the pâte de fruit set overnight, uncovered, until it is completely set
11. Unmold the pâte de fruit, and cut it into 1-inch squares with a large, oiled kitchen knife

Service

Start: T+1.67h (03/22 2:40pm) | Duration: 5m

Follows: make-pate-de-fruit

Storage: Serve within a few hours of tossing the pâte de fruit in sugar

Ingredients Steps
  • granulated sugar
1. Toss the squares in granulated sugar to coat them
2. Align the pâte de fruit squares in a row on a charcuterie tray