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Prairie Flavors Content! By Laura Araujo Pate de Fruit


Pâte de Fruit (pronounced paht-de-fhwee) is a classic French candy that’s often gifted during the holiday season and can be quite expensive to purchase. Translated, “pate de fruit” means “fruit jelly”—which is an apt description for the candies as the pro- cess of making them is very similar to the jelly-making process. Getting the candies to set up just right can be somewhat tricky. Be sure to follow the instructions carefully and use a candy thermometer! To test for doneness, dip a whisk into the liquid and hold it horizontally; if it drips back into the pan it needs to cook longer, but if small beads form on the whisk, it’s done. Once you perfect the process, the result is deli- cious, colorful bites of fruity candy that will make a great gift for your valentine!


Strawberry-Mint Pate de Fruit


✓ 1 pound fresh strawberries, hulled ✓ 1 tablespoon lemon juice ✓ 2 ¼ cups granulated sugar ✓ 2 ½ tablespoons liquid pectin ✓ 2 sprigs fresh mint


Photos by Laura Araujo


Line an 8-by-8-inch pan with parchment or waxed paper. Allow it to stick up over the edges. Puree the strawberries in a food processor or blender. Transfer the puree to a large pot. Add the lemon juice and ½ cup of the sugar. Mix well. Cook over medium heat until the mixture reaches 113°F. Add 1 ½ cups of the sugar, the pectin and the mint. Bring the mixture to 200°F, white stirring constantly. Cook for 3 minutes at 200°F (adjust the heat if necessary). Turn the heat up to medium high and cook, stirring constantly, until it reaches 223°F. Cook for 3 to 5 minutes at this temperature, adjusting the heat if necessary. Pour the


Orange Pate de Fruit


✓ 1 orange ✓ 1 cup orange juice ✓ 3 ¼ cups sugar ✓ 2 tablespoons lemon juice ✓ 1 tablespoon butter ✓ 2 envelopes pectin


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Line an 8-by-8-inch pan with parchment or waxed paper. Allow it to stick up over the edges. Place the orange in a saucepan, cover it with water and bring the water to a boil. Cook for 10 to 15 minutes, or until the rind is tender. Remove the orange from the saucepan and carefully cut it into wedges. Remove the seeds. Place the orange wedges (with the rind) into a food processor. Process until fi ne. Transfer the puree to a large pot. Add enough orange juice to yield a total of 2 cups of puree and juice. Add 3 cups of the sugar and the lemon juice. Cook, stirring constantly until the mixture reaches 223°F. Add the butter and the pectin and cook for 4 to 5 minutes. Pour the mixture into the prepared pan. Refrigerate overnight. Cut into individual pieces and roll them in the remaining sugar.


Strawberry-Mint Pate de Fruit 2 WWW.OK-LIVING.COOP


Bonus


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