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1. In a large, non-reactive saucepan, heat purée to 40ºC/104ºF. 2. Combine first measurement of sugar and pectin and whisk into the purée. Bring to a boil, stirring continually. 3. Add remaining sugar, glucose, and trimoline. 4. Remove from heat and stir in citric acid. 5. Pour into a Silpat-lined frame and allow to set at room temperature. 1000g apricot purée (10%sugar) 140g granulated sugar 24g pectin 1000g granulated sugar 150g glucose 150g trimoline 14g citric acid
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Apricot Pâte de Fruit Yield: approximately 2400g 1000g apricot purée (10%sugar) 140g granulated sugar 24g pectin 1000g granulated sugar 150g glucose 150g trimoline 14g citric acid 1. In a large, non-reactive saucepan, heat purée to 40ºC/104ºF. 2. Combine first measurement of sugar and pectin and whisk into the purée. Bring to a boil, stirring continually. 3. Add remaining sugar, glucose, and trimoline. 4. Remove from heat and stir in citric acid. 5. Pour into a Silpat-lined frame and allow to set at room temperature.
Michael Laiskonis Workbook
www.mlaiskonis.com July 2009
