Blood Orange Pâte de Fruit

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    9hrs 20mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    435
based on 1 ratings

A pâte de fruits is a type of traditional French confectionery made of a set fruit paste. This recipe uses a blood orange which gives the jellies a vibrant colour and tangy orange flavour, it is also a great way to celebrate this fruit whilst it is in season. This recipe will give you 15 to 30 pâtes de fruits, depending on how big you cut them.

recipe updated Jan 7, 2025

Ingredients

  • Blood orange icon
    Blood orange
    500 g
  • Sugar icon
    Sugar
    760 g
  • Yellow pectin icon
    Yellow pectin
    12 g
  • Glucose syrup icon
    Glucose syrup
    100 g
  • Citric acid crystals icon
    Citric acid crystals
    8 g
  • Water icon
    Water
    6 g

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Small bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Silicone mold
  • kCook icon Serving plate
  • kCook icon Cutting board

Step preview

  1. Add sugar and yellow pectin to a clean small bowl
  2. Stir until combined
  3. Attach the Stir Tool
  4. Add blood orange to the Cooking Chef XL Bowl
  5. Transfer content of small bowl to Cooking Chef XL Bowl
  6. Lift the Cooking Chef head and fit the heat shield
  7. Cook with splashguard fitted - 3 min, 100°C, Speed 3
  8. Then add sugar and glucose syrup to the Cooking Chef XL Bowl
  9. Cook with splashguard fitted - 1 min, 100°C, Speed 3
  10. Cook with splashguard fitted - 12 min, 120°C, Speed 1
  11. Add citric acid crystals and water to the small bowl
  12. Stir until combined
  13. Transfer content of small bowl to Cooking Chef XL Bowl
  14. Cook with splashguard fitted - 2 min, 100°C, Speed 3
  15. Mix with splashguard fitted until well combined - 2 min, Speed 3
  16. Transfer content of Cooking Chef XL Bowl to silicone mold
  17. Let cool completely
  18. Add sugar to a clean serving plate
  19. Turn out content of silicone mold onto cutting board
  20. Using a sharp knife, cut the pâte de fruits in little squares
  21. Transfer content of cutting board to serving plate
  22. Roll each piece in sugar on all sides
  23. Chill overnight in fridge
  24. Remove the serving plate from the fridge
  25. Serve
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