Loquat and Strawberry Pate de Fruits Recipe (French Fruit Jelly Candies)
INGREDIENTS
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Yields: 50 candies
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3 pints fresh strawberries, you might need more to reach 18 oz of fruit purée
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½ cup fresh loquats
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2 tablespoons light corn syrup
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5-½ teaspoons powdered pectin
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½ teaspoon citric acid powder, +1/8 teaspoon for coating
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3 cups granulated sugar
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1 teaspoon pure vanilla powder (optional)
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1 candy thermometer
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The day before...
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In one bowl, combine 1-¼ cups sugar with pectin. Mix well. Set aside.
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In another bowl, combine 1-¼ cups sugar and citric powder. Set aside.
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Wash, peel and seed the loquats. Coarsely chop them and place them in a blender.
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Stem the strawberries and add them to the blender as well. Blend the fruits. Strain the pulp through a medium-mesh sieve, using a silicone spatula to press through as much fruit purée as possible. Discard the solids.
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Using a digital scale, weigh 18 ounces of the seedless fruit purée.
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Place a candy thermometer on the wall of a small pot. Fill with the fruit purée. Bring to a boil, then immediately add the pectin/sugar mix. Stir well and bring back to a boil; add the other citric/sugar mix and the light corn syrup. Stir well using
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Pour the hot purée into the cavities of the mold (see tips). I used a 0.34-ounce, 84 Cavities silicone mini-financier Flexipan.
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Cover with a mesh umbrella food cover and let sit in a warm, dry area for 12 hours (overnight).
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