If you have a sweet tooth and love treats that burst with natural fruit flavor, you are going to adore this Strawberry Pate de Fruit Recipe. These irresistible little squares are like concentrated strawberry sunshine, offering a perfectly chewy texture and that wonderful balance of sweetness and tang. Making your own pate de fruit at home is not only surprisingly simple, but it also lets you enjoy a gourmet-quality candy that’s rich in flavor and free from artificial ingredients. Whether you’re treating yourself or looking to impress friends, this recipe will quickly become a cherished favorite.
Ingredients You’ll Need
Getting this Strawberry Pate de Fruit Recipe just right starts with a handful of simple, high-quality ingredients. Each one plays a key role in creating the perfect texture, taste, and vibrant color that make these candies so addictive.
- Frozen whole strawberries (1 pound): Using frozen berries helps concentrate flavor and makes pureeing easy and smooth.
- Granulated sugar (2 cups, divided): Essential for sweetness and helps create that silky, firm texture in the finished candy.
- Powdered pectin (2 tablespoons): This natural gelling agent ensures your pate de fruit sets perfectly without being too sticky or too hard.
- Extra granulated sugar for rolling: Adds a delightful crunch and prevents sticking once the candies are cut.
How to Make Strawberry Pate de Fruit Recipe
Step 1: Prepare Your Pan
Start by lining a 9×5-inch bread loaf pan with parchment paper. This simple step makes removing the pate de fruit much easier once it’s set and keeps your candy nice and neat.
Step 2: Puree the Strawberries
Place the defrosted strawberries in a blender and puree them thoroughly until smooth, which should take about three minutes. You want a silky puree without any lumps, roughly two cups’ worth to create that intense strawberry flavor.
Step 3: Begin Cooking the Mixture
Pour the strawberry puree into a 2-quart saucepan and clip on a candy thermometer to monitor the temperature accurately. Whisk together 1 cup of granulated sugar with the powdered pectin before adding this mixture to the puree. This blending step prevents the pectin from clumping and ensures even distribution.
Step 4: Simmer and Stir
Heat the mixture over medium-high heat and stir constantly until it simmers. This initial cooking phase takes about five minutes and helps activate the pectin, setting the stage for your pate de fruit’s chewy texture.
Step 5: Add Remaining Sugar and Cook to Temperature
Now add the remaining cup of sugar to the pan and continue cooking while stirring continuously. You’ll need patience here, as the temperature will linger around 220°F for a while before finally reaching 235°F. This is the ideal temperature for your pate de fruit to gel perfectly once cooled, typically around 15 to 20 minutes of cooking.
Step 6: Pour and Set
Remove the mixture from heat once it hits 235°F and pour it into your prepared loaf pan. Leave it to set at room temperature for two to three hours; I personally prefer letting mine rest uncovered overnight. If your home has low humidity, covering loosely with plastic wrap can help prevent drying out.
Step 7: Cut and Sugar-Coat
Once set, lift the pate de fruit out of the pan using the parchment paper. Dip a sharp knife in sugar before cutting it into bite-sized cubes. Rolling each piece in extra sugar not only adds a pleasant texture but also keeps the candies from sticking together.
How to Serve Strawberry Pate de Fruit Recipe
Garnishes
While these squares stand out on their own, a light dusting of powdered sugar or a few fresh strawberry slices on the side can add a lovely touch. For special occasions, a sprig of mint adds a fresh aroma that complements the fruity sweetness beautifully.
Side Dishes
Pair your pate de fruit with a fine cheese plate or a cup of loose-leaf tea. The chewy candy serves as a palate cleanser or a sweet finish after a rich meal, making it a delightful addition to any dessert or snack spread.
Creative Ways to Present
Try arranging the squares in pretty glass jars and tie with a ribbon to create charming edible gifts. You can also place them in mini cupcake liners or serve on a wooden board alongside nuts and dried fruits for a rustic, festive display.
Make Ahead and Storage
Storing Leftovers
Your homemade pate de fruit keeps wonderfully at room temperature when stored in an airtight container, ideally with parchment paper between layers to prevent sticking. They will retain their fresh flavor and texture for up to two weeks, perfect for slow enjoyment.
Freezing
While freezing isn’t necessary, you can freeze the candies wrapped tightly in plastic and placed inside an airtight container to extend shelf life. Thaw in the fridge overnight before serving to maintain their chewy consistency.
Reheating
Reheating is not recommended for pate de fruit as it can alter the texture and crystallize the sugar. Instead, enjoy them as they are to savor the intended delightful chewiness and fruity burst.
FAQs
Can I use fresh strawberries instead of frozen?
Absolutely! Fresh strawberries work well too; just be sure to puree them thoroughly to get that smooth texture. Frozen berries tend to concentrate flavor, but fresh ones will give a lovely bright taste.
Do I have to use powdered pectin?
Yes, powdered pectin is essential in this recipe for the candy to set properly. It gives the neat, jelly-like texture that defines a great pate de fruit without the need for gelatin.
What if I don’t have a candy thermometer?
A candy thermometer is highly recommended, but if you don’t have one, cook the mixture until it thickens considerably and starts pulling away from the sides of the pan. However, results may vary without temperature control.
Can I use other fruits for this pate de fruit recipe?
Definitely! The method works wonderfully with many fruits like raspberries, blackberries, or apricots. Just keep in mind the sweetness and pectin levels can vary, so some adjustments might be needed.
Why do I need to roll the candies in sugar?
Rolling in sugar adds a pleasant texture contrast and prevents the sticky candies from clumping together. It also gives them that classic pate de fruit look and bite.
Final Thoughts
I truly hope you give this Strawberry Pate de Fruit Recipe a try because it’s a wonderful way to bring a bit of homemade gourmet joy into your kitchen. With just a few simple ingredients and a little patience, you’ll be rewarded with vibrant, flavorful candies that are sure to impress and delight. Happy cooking and even happier tasting!
PrintStrawberry Pate de Fruit Recipe
This Strawberry Pâte de Fruit recipe transforms simple strawberries and sugar into a delightful, chewy fruit candy. With a few pantry ingredients and a candy thermometer, you can create these classic French fruit jellies that are perfect for snacking or gifting. The process involves pureeing strawberries, cooking them with pectin and sugar to the perfect temperature, and setting them into a sweet, firm jelly with a sugary coating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes plus 2-3 hours setting time
- Yield: 32 servings
- Category: Candy
- Method: Stovetop
- Cuisine: French
Ingredients
Fruit Puree
- 1 pound frozen whole strawberries, defrosted
Sweetening and Setting
- 2 cups granulated sugar, divided (plus extra for rolling)
- 2 tablespoons powdered pectin
Instructions
- Prepare the Pan: Line a 9×5 inch bread loaf pan with parchment paper, ensuring the paper comes up the sides for easy removal of the set pâte de fruit.
- Puree the Strawberries: Place the defrosted strawberries into a blender and puree until completely smooth, which should take about 3 minutes. You should end up with 2 cups of strawberry puree.
- Combine with Pectin and Sugar: Pour the puree into a 2-quart saucepan and clip a candy thermometer to the side. Whisk together 1 cup of granulated sugar and the powdered pectin thoroughly to prevent clumps, then stir this mixture into the strawberry puree.
- Cook the Mixture: Heat the mixture over medium-high heat while constantly stirring, allowing it to come to a simmer. This initial cooking will take about 5 minutes.
- Add Remaining Sugar: Stir in the remaining 1 cup of sugar. Continue cooking and stirring the mixture patiently until it reaches 235°F on the candy thermometer. This step can take 15 to 20 minutes as the temperature may seem to plateau around 220°F.
- Set the Jelly: Once the mixture hits 235°F, remove the pan from heat and pour the mixture into the prepared loaf pan. Let it sit at room temperature for 2 to 3 hours until set; overnight setting uncovered is ideal if conditions allow. In low humidity, cover with plastic wrap to prevent drying out.
- Cut and Sugar the Pâte de Fruit: Once set, lift the jelly from the pan using the parchment paper. Using a knife dipped in sugar to prevent sticking, cut the jelly into cubes. Roll each cube in extra granulated sugar and arrange on a serving plate.
Notes
- Using powdered pectin mixed with sugar helps prevent clumping and ensures even setting.
- Be patient during cooking; temperature plateaus are normal and stirring prevents sticking and burning.
- If you live in a dry climate, covering the set jelly with plastic wrap prevents it from drying out.
- For easy cutting, dip your knife in sugar between slices to keep the blade from sticking.
- Store in an airtight container at room temperature for up to 2 weeks.
