Saturday, April 24, 2010

Lemon and Tangerine Pates de Fruit

Pate de fruit

Silly, I know, but I debated over the title of this post. I made lemon pate de fruit and tangerine pate de fruit, so is the plural pates de fruit or pate de fruits? Or maybe it's pate des fruits. I wish I'd paid better attention in French class...

...but then again, who needs to remember anything anymore - we've got Google! And Google says it's pates de fruit in this case. Pronunciation however, is not so easy to find. That is to say that I couldn't find it in less than 39 seconds and that's about all the time I have to spare these days, so if you know how to pronounce it, please say so in the comments and we can all learn some French today!

Pate de fruit
Now that we have our French lesson out of the way, let's talk about these delectable little pates de fruit.

First, they are delicious bites of real fruit juice mixed with sugar and pectin. The lemon are the thicker of the two (I used a slightly different sized pan) and I preferred them just a bit over the tangerine flavor.

Pate de fruit

Second, they are fun to eat, fun to play with and beautiful to photograph as you can see from all the different photos here.

Pate de fruit

Third, they can be made with any fruit juice. Add a little citric acid (used in sour candies and can be found in candy-making supply stores) if you want to see your friends pucker their lips!

Sherry Yard in The Secrets of Baking makes one from a Blackberry Merlot sauce which I'd love to try. I'd love to bake my way through that entire book someday but then, instead of SMS for Sweet Melissa Sundays, or TWD for Tuesdays with Dorie, or DB for Daring Bakers, I'd have to name the group SOB for Secrets of Baking and that sounds more to me like cussing than a baking group. But I digress...

This recipe for pate de fruit, however, comes from cookbook author and editor of Dessert Professional magazine, Tish Boyle, and her delicious blog named Sweet Dreams.

Pâte de Fruit
from Tish Boyle, original recipe here
Makes 45 confections

2/3 cup fruit juice, such as fresh tangerine or pomegranate (or lemon)
6 tablespoons apple sauce (smooth, not chunky)
1 3/4 cups granulated sugar, divided
1 3-ounce envelope liquid pectin
2 teaspoons lemon juice

1. Lightly oil a 9-by-5-inch loaf pan. Line the pan with plastic wrap, letting it extend beyond the short ends of the pan, and lighlty oil the wrap.
2. In a medium, heavy saucepan, stir together the juice and apple sauce until well combined. Stir in 1½ cups of the sugar. Open the packet of liquid pectin and stand it up in a glass so it can be added quickly to the mixture when it’s ready. Cook the juice mixture over medium-high heat, stirring constantly, until the mixture registers 238°F on a candy thermometer. Add the pectin and continue to boil for 1 minute. Remove the pan from the heat and stir in the lemon juice. Immediately pour the hot mixture into the prepared pan. Sprinkle the top of the candy with a thin layer of granulated sugar. Let stand until set, about 1½ hours.
3. Using the ends of the plastic wrap as handles, carefully lift the confection out of the pan. Cut the pâte de fruit into 1 inch squares (or any size or shape you like) and roll them in the remaining sugar until they are well coated on all sides. Store the pâte de fruit in an airtight container at room temperature for up to 1 month.


  1. How different is this from Turkish Delight? (Lokum)
    Luisa CA

  2. Oh, Wow!! I love these. What a great idea to make them at home...and all kinds of flavors:). Very nice, I would love to give these a try one day. Thanks for posting.

  3. I have always wanted to try these. They're beautiful!

  4. Wow, thanks MM! They are lovely, as are the photos!! Thanks for mentioning me...xox

  5. These look great! You are amazing.

  6. I just loooooooooooooove your posts!!!! The pictures are lovely! And I'm sure they taste yummy!

  7. I have never seen these but I do think it looks like Turkish Delight, only without the powdered sugar? Whatever they look fantastic!

  8. Oh, I love this and bet they are delicious! Way to go!

  9. They look lovely! Its funny you just posted on these as I was thinking about making some passion fruit and raspeberry pate de fruits! They are mothers favorite dessert!

  10. Turkish Delight is more chewy and gooey. These are more like soft jellies.

  11. Lovely recipe and photos! I'd really like to make these but there is no liquid pectine avaliable in my country.
    Do you have any idea how to replace it with powdered pectine or gelatine?

  12. Dessy,
    Unfortunately, I don't know how to substitute for the liquid pectine.
    Best of luck!

  13. Looks wonderful -- I want to try the lemon one.

    To hear the French pronunciation of the words, go to this page:

    They didn't have that exact phrase, so for the "pate de" part, listen to the pronounciation of "un pate de chocolat". (Note that there are two words spelled pate in French, but there are different accent marks on the vowels. The one you want is the one with an accent mark over only the a and none over the e, which is the first one on this page.) Pate and pates sound exactly the same -- the s is silent. For the pronounciation of "fruit" of course, just listen to the first word on the page.

    Thanks for asking that -- it caused me to find that website!




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