How does this mixture actually stay together as it shows in the picture?? There's no gelatin or anything to it! Has anyone actually made this and it turns out like the picture?
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Anonymous
Rating: Unrated
12/22/2007
desismom, uh... what are your favorites? The Pate de Fruit which is not this puree recipe? If you watch the video and read the comments for the correct recipe, you'll see you can not substitue the ingredients you took the liberties of changing.
Anonymous
Rating: Unrated
12/19/2007
These are my favorites so decided to make them. I used pear necture(liquid in a bottle). Bought glucose at Michael's, liquid pectin(didn't have powdered form)and added lemon juice for citric acid. It was really delicious but never set. What did I do wrong? Willing to try again.......,Help !!!!!!!
Anonymous
Rating: Unrated
12/17/2007
You can purchase glucose at Michaels Craft Store. $3.99 for 12 oz. 3leaguers, if you watch the accompanying video, you'll see this can be made in other flavors.
If you find the liquid too watery, keep cooking it so the moisture evaporates. This way it will concentrate the flavors as opposed to you discarding the extra liquid which still contains flaovr.
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Anonymous
Rating: Unrated
12/12/2007
Can I use any fruit, and if so, does the quantity or instruction change?
Anonymous
Rating: Unrated
12/12/2007
Can I use any fruit, and if so, does the quantity or instruction change?
Anonymous
Rating: Unrated
12/10/2007
Where can we buy the glucose? Also, is it the juice from the pears that we discard??
Susan