Skip to content
Pear Fruit Jellies

Pear Fruit Jellies

Recipe courtesy of: Leonce Blanc

Ingredients

 1 kg Leonce Blanc Pear Puree
100 g Sugar
200 g Glucose Syrup
25 g Pectin
15 g Cream of tartar (OR 20 g Citric Acid)

 

Instructions

1.) Mix the pectin with 25 g or sugar and 100 g of pear puree.

2.) Combine this mixture with the remaining pear puree and bring to a boil with the remaining sugar. 

3.) Add the glucose and heat to 225°F (75° Brix).

4.) Pour into a frame. Leave to cool completely before cutting into squares.

5.) Roll in granulated sugar.

6.) Pack in a very dry environment. 

Previous article Lime and Lemon Iced Mousse
Next article Mango and Orange Blossom Sorbet