Apple

Apple Pâte de Fruit

by:
January 19, 2014
4
3 Ratings
Apple Pâte de Fruit
Photo by Ashley Rodriguez
  • Makes 3 dozen
Author Notes

This recipe can be used for jelly, apple paste, or pate de fruit, depending on how long you cook the mixture. Continually check the consistency using a plate that is thoroughly chilled in the freezer.
Recipe adapted from Alice Waters, The Art of Simple Food —Ashley Rodriguez

What You'll Need
Ingredients
  • 8 medium apples (I prefer tart apples or a mix)
  • 1 cup water
  • 1 1/2 cups sugar
  • 1 lemon
  • 1/4 teaspoon kosher salt
Directions
  1. Lightly coat an 8 by 8-inch baking dish with flavorless oil or pan spray. Line the bottom with parchment then lightly cover the parchment in oil.
  2. In a large pot, combine the apples and 1 cup water. Cover and cook over medium heat for 15 minutes. Remove the lid and continue to cook 5 to 10 minutes more, until the apples are cooked through and falling completely apart, like apple sauce. Return the lid if the apples get dry before they are saucy.
  3. Press the mixture through a fine sieve or a food mill to end up with a smooth, peel-free purée.
  4. Return the purée to the pot and add the salt, sugar, and lemon juice. Simmer the purée for about an hour. Stir often and watch for changes in thickness, scraping the bottom of the pan often to prevent scorching.
  5. After an hour, the apple mixture should mound up and start to stiffen. Once it has done that, spread the mixture into an even layer in the prepared pan. If the mixture is still quite wet you can put the pan into the oven at 150° F until it feels firm. The mixture stiffens as it cools so you can check the final consistency by placing a small amount onto a plate and sticking it in the freezer for a few moments.
  6. Let the jellies set in the pan for several hours or overnight to cool and firm.
  7. Cut into 1-inch squares and coat in sugar.
  8. After a bit of time the granulated sugar dissolves, so only cover in sugar the ones you plan to serve right away. On its own, the paste is a wonderful addition to a cheese plate served with aged cheddar.
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Ashley Rodriguez
Author of Date Night In (2015) and creator of the blog, Not Without Salt.

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8 Reviews

Carly
Carly November 19, 2023
I halved this recipe and followed all instructions to the tee, with one exception -- in fear that these would not solidify properly, I added two tablespoons of liquid pectin during the hour-long simmer (standard liquid pectin from grocery store). I simmered the mixture for a little over an hour, stirring throughout, and placed in a lined loaf pan overnight. My mixture never "mounded," but the freezer test was an accurate indictor and I would suggest doing this a few times before taking off the stove. No oven time needed and they turned out perfectly. I simmered with two cinnamon sticks during both cooking periods and it added a nice touch!
 
Susie
Susie September 8, 2019
This recipe is adapted from Ches Panisse’s recipe in the most minimal way. I was looking for a more detailed recipe (yet as my apple mixture is on the stove) to understand further how to know when it’s ready

The recipe here is nearly word for word including the vague number of apples and size of the lemon.

Also the instruction that the mixture can be mounded is confusing. What exactly does that mean - firmly mounded or that you can see the bottom of the pan when you drag the spoon to the middle?

It would help if the author were to make this then add details to the recipe. Otherwise one might as well just use the Chez Panisse Fruit cookbook or the other one mentioned.

Thanks
 
FoodDreams
FoodDreams September 29, 2015
I cooked my 8 apples for close to 2 hours. The puree seemed as thick as I could get it without scorching- however it is not setting up at all, even after a night in the fridge. I am going to put it in the dehydrator at 150 degrees now to see if I can salvage my 8 delicious, organic apples. Has anyone actually had success with this recipe?
 
Bunny
Bunny May 1, 2014
Is the pectin in apples necessary to making these? I'd like to try them with pears and other fruit, but not sure if others would gel as well as apples.
 
Albert
Albert February 6, 2014
Why so much sugar?
 
Assonta W.
Assonta W. February 5, 2014
Would this be considered the same as Turkish Delight? My kids are obsessed with me finding a recipe for them thanks to "The Lion, The Witch, and The Wardrobe"!
 
Pat E.
Pat E. February 4, 2014
I love these but don't care for apples. How could I adapt with other fruit? Berries? Citrus?
 
petitbleu
petitbleu February 4, 2014
These look great! I love how simple and elegant pâte de fruits are. We made raspberry ones last Christmas at the restaurant where I work (using frozen raspberry puree), and they were so delicious. Can't wait to try these. I wonder how different types of apples would affect the flavor...I'm thinking this would be great to make with crabapples or pink-fleshed apples.