Pate de Fruit is one of my favourite things to make in the shop. It’s a simple task yet the result is beautiful and clean. This fruit candy has a near-forever shelf life due it’s high sugar content which acts as a preservative, so this is a treat you can hide in the pantry for the next time you’ve got a sweet tooth. I actually prefer pate de fruit after it’s aged for a while, as it becomes more tough and chewy over time. When I was a kid at home my Mom used to buy a package of liquorice, rip the bag open, and toss it into the cupboard to stale for a week before eating.

I get it now. Aged. Like a fine wine!

Pate de fruit is like ice cream in that you can use your imagination and play with the flavours. Vanilla bean (if you can get your hands on it) works extremely well in lighter coloured fruit purees as it adds a subtle flavour while also adding to it those characteristic ‘vanilla dots’. Flavour and aesthetics. You can purchase fruit purees in the frozen section of specialty grocery stores, or you can make your own according to the fruits in season (which is always preferred). Simply dice up your fruits of choice and cook slowly over low heat until the fruit has let out most of it’s juices, cool to room temperature, and puree with a food processor, counter top blender, or hand blender.  

For this recipe I’ve used ratios according to Boiron’s Puree Chart for Pate de Fruit. Each fruit has a different level of natural sugars + pectin, and acidity, so not all fruits should be made into pate de fruit using the same exact formula. Fruits contain natural pectin already and this pectin is what thickens the liquid as it’s cooked/reduced. Some fruits that require very little added pectin (or none at all) are apples and pears, as they contain a great deal on their own.

The Recipe:

*digital thermometer required*

250 g      apricot puree

30 g        sugar #1

2 g          powdered apple pectin

185 g      sugar #2

50 g       glucose (click here for info)

4 g         cream of tartar with splash of water, or squeeze of lemon juice.

-Prepare a small baking tray or loaf pan: line it evenly with tin foil, sprayed lightly with grease spray. To decide which vessel/size pan to use- look at the amount of puree you have for whatever size of recipe you’ve decided on, and eyeball it. Remember you will be cutting the pate de fruit into squares later so you can make them whichever size you prefer afterwards.

-Place puree in a heavy bottomed pot and heat to a simmer (pot must be a heavy bottomed one for even cooking without burning!)

-Mix together sugar #1 with the pectin, and whisk into the simmering apricot puree.

-Slowly whisk sugar #2 into puree, then glucose.

-Stir with a spatula or wooden spoon, checking the temperature of the mixture frequently, to reach a temperature of 110-112 degrees C.

-Once the mixture has reached proper temperature and is removed from the heat, it will start to set very quickly, so work fast.

-Stir your cream of tartar with a couple tablespoons of water to dissolve and stir into your fruit mixture directly after turning off the heat (or your lemon juice).

-Pour the pate de fruit directly into the baking tray or loaf pan, give it a very light ‘misting’ of grease spray, and drop a piece of plastic wrap on top. Set aside overnight for best results.

-Cut into desired shapes, toss in granulated sugar, enjoy!


And me, at work. (I swore I wouldn’t share photos of myself in uniform, but ah well. It’s not everyday someone else is taking photos of you on the job, so they’re few and far between.)


Posted by:Ashley

4 replies on “Apricot Pate de Fruit

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  2. Hi there. Just wondering what is the amount of fresh apricot flesh I would need to replace the 250 gm of apricot puree since I can’t get apricot puree. So I just have to cook the apricot flesh till thick and puree. I would like to try and make this fruit jelly as a filling for molded bonbons. Would this filling work and is it still the same temperature of 110-112 c that I need to cook the mixture. Hope you can help. I am just a beginner. Thanks Lauren

    1. HI Lauren! So.. I wouldn’t suggest this particular recipe as a bon bon filling for one big reason- that is that the filling is liquid when it is piping hot, and as soon as it starts to cool at all it starts to set up straight away. In order to be able to get the filling nicely inside the bon bon shell… it would just melt the chocolate! If you wanted to DIP the chocolate bon bons… you could make the pate de fruit, let it set, cut it into squares, and then dip each piece in chocolate. This would work. For any fruit puree you want to be sure there is 10% sugar in the mixture. The puree I used for this recipe wasn’t very thick to be honest, kind of like a smoothie. As long as you can get the apricots cooked, blended, and to a smoothie-like consistency… weight it and then multiply the weight by .10 to see how much sugar you need to add. I would start with 100 g extra fruit than you need puree (for example you need 250g finished puree, so start with 350g and cook it as stated above) this will ensure you can reduce the fruit a bit and still have enough for the 250g finished puree. Good Luck! Let me know how it goes!

    2. To second my first response – note that if you decided to dip the pieces of pate de fruit instead: the moisture inside the pate de fruit will eventually affect the chocolate coating… so they won’t have a very long shelf life. Try searching for an apricot ganache recipe too 🙂

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