Mulled pear pâte de fruits
- Preparation and cooking time
- Total time
- + cooling
- A little effort
- Makes 64 jellies
Skip to ingredients
- 1 tsp vegetable oil
- 8 (about 1.2kg) conference pearspeeled, cored and cut into 2cm chunks (650g prepared weight)
- 150ml ruby port
- 2 small cinnamon sticks
- 2 star anise
- 3 whole cloves
- 18g pectin
- 500g golden caster sugarplus 5 tbsp
- 75g glucose syrup
Nutrition:
- kcal49
- fat0.1g
- carbs11.2g
- sugars10.5g
- fibre0.3g
Method
step 1
Oil a 20cm x 20cm x 5cm baking tray and line with baking paper. Tip the pears, port, cinnamon sticks, star anise and cloves into a large pan set over a medium heat. Cover and cook for 15 minutes, stirring occasionally, until the pears start to break down. Remove from the heat, discard the cinnamon sticks, star anise and cloves, then blitz the pears until smooth with a hand blender. Pass through a sieve into a large, clean pan.
step 2
Mix the pectin with 50g of the sugar and sprinkle over the pear purée. Whisk until the pectin has dissolved and the mixture is smooth. Add the remaining sugar and the glucose syrup, and cook over a medium heat for 6-8 minutes, stirring until it reaches 110C and is starting to set on the spoon. Remove from the heat and whisk to remove any lumps, then pour into the tray and smooth with the back of a spoon to an even thickness. Cool fully to set.
step 3
Turn out onto a chopping board lightly dusted with sugar and cut into 2cm squares. Toss in the 5 tbsp of sugar and store in an airtight container for up to a month.
