Pâte de fruits

Chef Philippe’s selected pâte de fruits uses apricot pulp, yellow pectin, sugar and a knob of butter. The recipe sets the cooked fruit mixture in a tray before cutting it into small pieces.

Apricot pulp heats in a saucepan. Yellow pectin and sugar join the heated pulp, and the mixture cooks together until it reaches the recipe’s stated temperature.

A knob of butter is added when the cooked mixture reaches that point. The fruit mixture is then poured into the selected lightly oiled tray, which gives it a flat shape for cutting.

This version follows the two-hour cooling option at room temperature. Once the mixture has cooled, it is cut into cubes rather than the recipe’s alternative rectangular pieces.

The finished cubes centre on apricot, with sugar and pectin cooked into the fruit mixture rather than added as a separate surface finish. The tray and the final cuts shape this selected version into individual fruit sweets.