Strawberry Pate’ Di Frutta


This lovely collection of sweets comes courtesy of the Rustic Italian Food cookbook by Marc Vetri with David Joachim.
To quote a portion of the top paragraph “the recipe is all about pectin and temperature…”
The pectin will most likely have to be increased. I had to more than double the amount in order to get the mixture to achieve the desired consistency, and I was never able to get my candy thermometer to go above 220 degrees.
Another piece of advise: they would have you cook this in a medium saucepan. Instead you should use a large pan, like the one you’d boil water in which to cook pasta.

Makes about forty 1 inch squares

2 pints fresh strawberries (I got mine fresh from my garden!)
1 Tbsp. powdered pectin (I used about 2 1/4 Tbsp.)
2 3/4 cups sugar, plus more for coating
1/2 cup liquid glucose or light corn syrup
1/4 Tsp. fresh lemon juice

Line a 9 x 7 inch baking dish with microwaveable plastic wrap. Puree the strawberries in a food processor, then strain through a fine-mesh sieve. Measure out 3 1/3 cups of the puree and pour into a medium saucepan. Warm over low heat.
Mix the pectin and 1/4 cup of the sugar together, then stir into the warmed puree. Bring to a boil and add the remaining 2 1/2 cups sugar in three stages, stirring each addition until dissolved before adding the next.
Stir in the glucose or corn syrup and bring to a boil over high heat, stirring to prevent clumping. Attach a candy thermometer to the side of the pan. When the mixture reaches 230 F degrees, stir in the lemon juice and remove from the heat. When the mixture stops bubbling, immediately pour it into the prepared baking dish, where it will begin to set. Let stand on a rack at room temperature until fully set and cooled, about 1 1/2 hours. The pate should be like soft, squishable Jell-O, set, but not so hard that it’s jiggly and would bounce if it fell on the floor.
Store at room temperature covered in plastic wrap. Do not refrigerate, or the sugar may separate out.
When ready to serve, cut the pate’ into 1 inch squares. Put the sugar for coating in a bowl and add about 5 cubes to the bowl at a time, tossing to coat.


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