14 oz peach puree
1 tbls (.5 oz) lemon juice
14 oz sugar, divided
5 tbls (2.5 oz) liquid pectin (I used Certo)
- Line an 8×8 inch pan with plastic wrap; set aside.
- Puree peaches with skin, and place with lemon juice into a sauce pan. Add 3.5 oz of sugar and bring to boil over medium heat, stirring constantly. Cook mixture to 113F.
- Add remaining sugar and pectin and slowly bring the mixture to 200F over medium heat. Lower the heat a little to keep the temperature at 200F for 3 minutes stirring constantly to keep the mixture from scorching.
- Turn the heat back up and bring the mixture to 223F. Keep it at 223 F for 3-4 minutes, turning heat down and up as necessary to maintain the temperature.
- Remove from heat and pour in to pan (or molds). Sprinkle the top with sugar, and allow to cool completely, a few hours or overnight.
- Cut pate de fruit into squares, and roll in sugar to coat all sides.
Notes: I would use less pectin next time to keep it a bit softer. Also, I would add some other fruit to the puree to create a more opaque, pulpier feel. As it is, it would be great as fruit roll-up style pate de fruit.