I was set on these. I mean set.
And when I’m set on something, it is pretty difficult to pull me back. I guess the correct term for that would be “stubborn”.
Although I’ve been politely corrected and told, “Nah, you just know what you want. That’s not being stubborn.” Oh, do I really know what I want? Okay, that’s a whole other issue that I won’t even get into right now.
I will admit it though. Yes, I am stubborn. You know, sometimes you just have to act and become completely and unreasonably obstinate about things or else life wouldn’t be quite as fun….or stressful.
For instance, if you have the urge to bake a pineapple upside down cake on your day off, then go for it…No, baking a lemon pound cake it’s just not going to do it. Because you’re stubborn…and know what you want. That pineapple upside down cake is what you want.
And if you want to have your nails painted deep purple, the color called “heart throb” probably won’t do it. The color “I think in pink” may not work either. Because you’re stubborn…and you know what you want. Deep purple is what you want.
And if you want to write a recipe for fruity treats that possess a harmonious balance of fruity tartness and sweetness and a texture that when you bite into them is initial resistance followed by a delicate bite, then writing a recipe for something that resembles gummy bears clearly won’t cut it. Although, I will revise that first attempt and bring it to you in recipe form soon because ummm…hello!!!! Gummy bears!! Kind of awesome, really.
So I knew that writing a recipe for these little pastry jewels would be a true test, but I was out to conquer the “Pâte de Fruit Recipe-Writing Challenge” (…a serious challenge that I had formed in my mind and that nobody else around me was hopefully aware of..).
It took three attempts to get the desirable taste, texture, and consistency right on point. Stubborn much? Nah, I just know what I want. Right…
Yield: Approximately 100 small pieces, depending on the size you cut them. Store for one month at room temperature fully enrobed. Keep well-wrapped in fridge for about one week.
Equipement: scale, candied thermometer, food processor, baking dish or tupperware that’s approximately 8″ x 8″, whisk, strainer.
1 blood orange
4 oz blood orange juice
6 small sprigs of rosemary
4 oz water
11 oz sugar
5 oz certo liquid pectin
4 oz sugar for coating
1. Spray 8″ x 8″ baking dish with vegetable oil. Line baking dish with a piece of parchment paper that extends about 2 inches beyond the rim of the baking dish. Set aside for later use. (Note: The dimensions of the baking dish do not have to be exactly 8″ x 8″, as long as it’s close enough. I mean, let’s keep it real…I used a tupperware that was about 9″ x 5″ and that worked wonderfully. The size of the baking dish will only affect the height of your pâte de fruit. The more area the baking dish has, the shorter your pâte de fruit will be. The less area the baking dish has, the taller it will be).
2. Cook the blood orange in boiling water for about 30 seconds in a sauce pan, until the peel has softened a bit.
3. Cut the ends off and discard them. Cut the blood orange into segments.
4. Place blood orange segments into food processor and pulse until blood orange is finely chopped. Add blood orange juice to food processor and pulse until mixture is well pureed.
5. Pour blood orange puree and 3 sprigs of rosemary into a medium sauce pan and bring to a simmer. Turn heat off. Put a lid on the pan and infuse for about 30 minutes, until the blood orang puree tastes like a hint of rosemary.
6. Place water and remaining 3 sprigs of rosemary into a separate small sauce pan. Bring water to a gentle simmer. Turn heat off. Cover pan with a lid and infuse for about 30 minutes, until water tastes like rosemary. Set aside for later use.
7. Strain blood orange puree into a bowl to remove the pulp, peel, rosemary, and fruit chunks. Pour liquid into the same sauce pan along with sugar.
8. Remove rosemary from water. Add water to sauce pan. Stir blood orange, sugar, and water to combine.
9. Cook over low heat until it forms a very thick syrup that coats the back of the spoon and the temperature is of 180 F. Be sure to whisk constantly. Mixture should never come to a boil, but rather maintain a gentle and very low simmer. You may have to adjust the temperature as you cook it.
10. Once the mixture has reached 180 F and the mixture has become thick and syrupy, turn off the heat and add the Certo. Whisk until well combined.
11. Pour into prepared baking dish and allow it to sit at room temperature for up to 5 hours.
12. Unmold onto a work surface. Peel off and discard parchment paper. Using a sharp knife, cut into small squares or rectangles.
13. Spread remaining 4 ounce of sugar in a shallow bowl. Roll the pieces in the sugar to coat. Arrange on a platter and serve.