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1. Place purée in a large heavy sauce pan and heat to 40ºC/104ºF. 2. Combine first measurement of sugar and pectin and whisk into juice. Bring to a boil, stirring continuously. 3. Add remaining sugar and glucose. Cook to 106ºC/223ºF. 4. Remove from heat and stir in citric acid. 5. Pour into a silpat lined frame or flexipan forms and allow to set. 1000g concord grape purée 100g granulated sugar 25g pectin 1100g granulated sugar 20g glucose 16g citric acid YIELD: approximately 2200g
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Concord Grape Pâte de Fruit YIELD: approximately 2200g 1000g concord grape purée 100g granulated sugar 25g pectin 1100g granulated sugar 20g glucose 16g citric acid 1. Place purée in a large heavy sauce pan and heat to 40ºC/104ºF. 2. Combine first measurement of sugar and pectin and whisk into juice. Bring to a boil, stirring continuously. 3. Add remaining sugar and glucose. Cook to 106ºC/223ºF. 4. Remove from heat and stir in citric acid. 5. Pour into a silpat lined frame or flexipan forms and allow to set.
Michael Laiskonis Workbook
www.mlaiskonis.com November 2009
