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Plum Pates de Fruits

Recipe photo courtesy of Louise Hagger

Our sugar plum take on the classic French fruit jellies are so easy that there's no reason not to make them yourself!

Source: Martha Stewart Living, December 2017
Total Time Prep Yield



Cook's Notes

This recipe uses only half a kilo of puree (Boiron brand purees come frozen in whole kilos at, but the extra will keep in the freezer for up to 2 months, or you can simply double the recipe.

If you don’t have silicone molds, line an 8-by-8-inch pan with parchment, leaving a 2-inch overhang. When the confections are set, use the overhang to lift them out of the pan and cut them into 1-inch squares, wiping your knife between cuts.

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