Food & Cooking Recipes Dessert & Treats Recipes Plum Pates de Fruits Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: Louise Hagger Prep Time: 40 mins Total Time: 2 hrs 45 mins Yield: 3 dozen Our sugar plum take on the classic French fruit jellies are so easy that there's no reason not to make them yourself! Ingredients 1 ¾ cups plum, blackberry, or raspberry puree (such as Boiron), or a combination, thawed if frozen 1 ⅓ cups granulated sugar 1 teaspoon citric acid, such as Now Foods (available at amazon.com) ¼ teaspoon kosher salt ⅓ cup light corn syrup ½ cup liquid fruit pectin, such as Ball (from 2 pouches; available at amazon.com) Fine sanding sugar, for coating Slivered pistachios (available at kalustyans.com), for leaves Directions Set 2 silicone molds with 1 3/4-inch compartments (such as Matfer Bourgeat; available at webstaurantstore.com) on baking sheets. Combine puree and half of granulated sugar in a medium saucepan. Bring to a boil, stirring frequently, until sugar has dissolved. Add remaining granulated sugar, citric acid, and salt. Return to a rolling boil, stirring, until sugar has dissolved. Stir in corn syrup and pectin. Cook, stirring frequently, until mixture reads 221 degrees on a candy thermometer, about 20 minutes. (Mixture should be quite thick and bubbles larger and less frequent; it should form a definite "sheet" when a spoon is dipped into pan and then held above it.) Very carefully transfer to a liquid-measuring cup and pour into molds, filling each cup just to top. Let cool completely, about 2 hours. Carefully pop pates de fruits out of molds. In a shallow bowl, toss with sanding sugar. Stick one or two pistachio "leaves" in top of each just before serving. Store in an airtight container at room temperature up to 2 weeks. (If sanding sugar has dissolved, toss pates de fruits in more before serving.) Cook's Notes This recipe uses only half a kilo of puree (Boiron brand purees come frozen in whole kilos at amazon.com), 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. Rate it Print