Comments on: Apple Pate de Fruit

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OMG looks SO good!

By: Cranberries, blueberries, and huckleberries, oh my! And lingonberries, billberries… | The Botanist in the Kitchen

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[…] went through a period when I made a lot of apple paste, in which apple puree mixed with sugar and lemon juice is dramatically reduced to the point at […]

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By: Apple Pate de Fruit « Fountain Pens and Handmade Paper

Apple Pate de Fruit « Fountain Pens and Handmade Paper — Tue, 03 Apr 2012 15:20:13 +0000

By: Желе од јаболки и дуњи / Apple and quince jelly | sitnoseckano

Желе од јаболки и дуњи / Apple and quince jelly | sitnoseckano — Thu, 29 Mar 2012 15:07:59 +0000

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By: grace

grace — Mon, 24 Oct 2011 19:05:06 +0000

I made these yesterday, following your instructions without the oven dry time. I had a mound, so I thought it wouldn’t be necessary.

The smell alone was enough to keep me making these with our autumn apples each year. They are like little drops of apple cider. I made the candies for our Halloween treat- door hanger & noticed that the sugar coating turned into a sweet liquor. Is there a way to prevent this? Maybe it was not dry enough? I think I will to cover some in chocolate next time.

Thanks for the recipe & the great instruction!

By: Leslie Koe

Leslie Koe — Sun, 15 May 2011 11:08:12 +0000

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By: S

Sat, 19 Dec 2009 16:24:53 +0000

This is probably a stupid question, but I’ve never made this before and it looks so cool: if we just reduced the water a little, could that help cut the drying-out time in the oven?

By: Pate de Fruit « Red Beans and Whipped Cream

Pate de Fruit « Red Beans and Whipped Cream — Tue, 17 Nov 2009 15:22:27 +0000

[…] Apple Pate de Fruit […]

By: Malini

Malini — Wed, 11 Nov 2009 11:17:20 +0000

I just made this recipe and it came out fantastic. I reduced the amount of apples since I am trying it for the first time.

Next round kilos are going into the pot!

Thanks

By: Kristin

Kristin — Sat, 07 Nov 2009 14:07:27 +0000

I’d love to make these to serve as part of a cheese plate for the holidays. Thanks for the great post!

By: Julia

Julia — Sat, 07 Nov 2009 00:44:36 +0000

I am so glad I saw this! I have recently become enamored of jellies and recently made apple cider jellies. They weren’t quite as apple-y as I wanted, or as firm. Still, I did love them. Apple jelly is gorgeous, the way it jells is amazing. Never thought I’d feel this way about jelly. Sigh. Your pictures are stunning, and your technique exacting. I don’t think I’ll ever get there, but one can hope. Heavy sigh.

By: Natalie

Natalie — Thu, 05 Nov 2009 22:20:40 +0000

So crazily beautiful! Just awesome!

By: amelia

amelia — Thu, 05 Nov 2009 16:01:40 +0000

imperssive. I love anything Alice Waters thinks of! And your depiction is stellar, as always.

By: rachel

rachel — Thu, 05 Nov 2009 14:42:21 +0000

i’m amazed that it doesnt require pectin or gelatin.
thanks for this recipe! (:

By: Mel P.

Mel P. — Thu, 05 Nov 2009 08:36:42 +0000

ha – this is right up my alley! Last year I made quince paste basically the same way. I peeled and cored them before cooking, but put the cores and peels in the pot too (for the pectin). As quinces tend to be a bit harder than apples, I pureed them in the meat grinder.

By: Ashley Rodriguez

Ashley Rodriguez — Thu, 05 Nov 2009 07:49:53 +0000

Elise – it is very similar and was the inspiration to pair apple paste with cheddar because I know how good Quince paste is with Manchego.

By: Ashley Rodriguez

Ashley Rodriguez — Thu, 05 Nov 2009 07:48:15 +0000

Helen – You have yourself a deal!

By: Ashley Rodriguez

Ashley Rodriguez — Thu, 05 Nov 2009 07:47:52 +0000

D. – Each fruit you use will be different because of the varying levels of pectin. I will be experimenting with Quince soon and if I am happy with the results I will post that recipe as well.