As a substitute of coating his pâte de fruit with plain white sugar, Bay Space pastry chef William Werner flavors Demerara sugar with Clément Créole Shrubb, a liqueur fabricated from aged and white Agricole rums and bitter orange peels.

Featured in: “Our Best Strawberry Recipes Let the Fruit Shine Like Never Before.”

Strawberry Rhubarb Pâte de Fruit

Strawberry Rhubarb Pâte de Fruit

These sweet-tart, chewy strawberry-rhubarb candies come from William Werner of San Francisco’s Craftsman and Wolves.

Yield: makes about ninety-six 1-inch candies


5 hours, half-hour


  • ¾ cups uncooked sugar, resembling demerara or turbinado
  • 1 vanilla bean, break up lengthwise, seeds scraped and pod reserved
  • 1 oz. Clément Créole Shrubb or Cointreau
  • 3 cups sugar, divided
  • 2 tbsp. plus 1½ tsp. pectin
  • Vegetable oil, for greasing
  • 12 oz. rhubarb (2 medium stalks), cleaned and coarsely chopped
  • 1 tbsp. plus 1½ tsp. gentle corn syrup
  • 7 oz. strawberries, hulled
  • 1 tbsp. contemporary lemon juice


  1. Place a rack within the middle of the oven and preheat to 200°F. In a small bowl, rub the vanilla seeds into the uncooked sugar till integrated. Pour within the Shrubb and stir to mix. Utilizing a silicone spatula, unfold the sugar combination in an excellent layer on a parchment-lined baking sheet. Bake with the oven door barely ajar till dried, about half-hour. Take away from the oven, and when cool sufficient to deal with, use your fingers to crumble; put aside.
  2. Oil an 8-by-8-inch baking pan and line with parchment. In a small bowl, whisk collectively the pectin and ¼ cup of the sugar; put aside.
  3. To a pot set over medium-high warmth, add the vanilla pod, rhubarb, and 1 cup of the sugar and prepare dinner till the rhubarb is comfortable, 8–10 minutes; put aside to chill, about 45 minutes.
  4. Discard the vanilla pod and switch the rhubarb combination to a blender (don’t clear the pot). Add the corn syrup and strawberries and purée, then pour again into the pot and switch the warmth to excessive. When the liquid boils, whisk within the pectin combination and prepare dinner, stirring repeatedly, till dissolved, 1–2 minutes. Whisk in 1 cup of the sugar and prepare dinner, stirring repeatedly, till dissolved, 1–2 minutes extra. Repeat with one other 1 cup of sugar, stirring till dissolved, adopted by the remaining sugar. Proceed cooking till the combination has thickened and a thermometer reads 175°F, about 5 minutes extra. Stir within the lemon juice, then pour into the ready pan. Let stand at room temperature till set, about 4 hours.
  5. To serve, lower the pâte de fruit into 1-inch squares and sprinkle with the reserved Shrubb sugar. (Pâte de fruit will preserve in an hermetic container at room temperature for as much as 1 month.)

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