Pates de fruits, colorful gems bursting with fresh-picked, fruit flavor, are the perfect gift for the holidays and other special occasions. This pates de framboises recipe can be made ahead of time and the candies can be stashed away for one month, which gives the already lush, raspberry flavor time to deepen and intensify. Try making a second batch of this fruit jellies recipe with mixed berries or yellow raspberries for a slightly different creation and to add a wild, checkerboard pattern to your jewel box of a candy gift.
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Yield: 32 candy squares
- Vegetable oil
- 1 1/2 lbs fresh red raspberries
- 2 cups granulated sugar, plus sugar for coating
- 1 tablespoon powdered pectin
How to make raspberry pates de fruits, or fruit jellies:
Lightly oil an 8-inch by 8-inch square pan. Line it neatly with parchment, on the bottom and up the sides. Set the pan aside for a few moments.
In a medium pan set over medium heat, bring the berries to a simmer and cook them, uncovered and stirring frequently, for 10 minutes. The berries are ready when they soften and collapse. Remove the pan from the heat and allow the berries to cool for five minutes.
Work the berries through a fine-mesh sieve, discarding the seeds. Pour the raspberry puree, granulated sugar, and pectin into a clean medium size pan and heat it over low heat, stirring constantly to dissolve the sugar. Taking care to protect yourself from hot sugar splatter, bring the fruit mixture to a boil, stirring constantly to avoid scorching on the bottom, until it has thickened considerably. The mixture is done when it registers 230F on a candy thermometer, or a small amount of it sticks to a spoon held upside-down.
Pour the hot fruit paste into the prepared pan and allow it to set up in the refrigerator for 3 hours. Line a flat, clean surface with a large piece of parchment paper and sprinkle the paper with granulated sugar. Turn out the chilled pates de fruit onto the sugared parchment. Using a knife dipped in water, cut the chilled fruit paste into even 1-inch squares, dipping the knife into the water often to keep the edges of the candy neat and clean.
Roll the pates de fruit in additional sugar and then place the finished candies into separate parchment squares or candy papers. Be sure to keep the candies separated, as they will stick together. Store the pates de fruits for up to 4 weeks in a cool, dry place.
This pates de fruit recipe makes 32 candies.