Food Network: Pineapple-Lime Pate de Fruit

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Pineapple-Lime Pate de Fruit
Recipe courtesy Emeril Lagasse, 2004

Ingredients
1 teaspoon vegetable oil
1/2 cup pure pectin
2 cups sugar
1 1/2 pounds diced fresh pineapple (from a 3-pound pineapple minus the crown, skin, and core)
1/2 cup freshly squeezed lime juice
1 tablespoon lime zest
1/2 cup sanding sugar, or granulated sugar as a substitute

Instructions
Grease an 8-inch square casserole dish with the vegetable oil and set
aside. In a small bowl, combine the pectin with 1/4 cup of the sugar and set aside.

Place the pineapple in a food processor and puree until very smooth. Transfer the pineapple puree to
a 3-quart saucepan and add 1 3/4 cups of the sugar, the lime juice, and lime zest. Bring the
contents of the pan to a boil over high heat, stirring with a spoon to dissolve the sugar. Once the

fruit has come to a boil and the sugar is dissolved, reduce the heat to low and simmer for 2
minutes.

Sprinkle the pectin mixture over the pineapple mixture and whisk to blend. Raise the heat to
medium-high and return the pan to a boil. Cook the candy, whisking constantly, until the liquid has
evaporated, the consistency is very thick and syrupy, and the volume is reduced to 1 1/2 cups, about
15 to 20 minutes. Remove from the heat and pour into the prepared casserole dish. Place the
casserole dish on a wire cooling rack and allow to cool completely. Let stand at least 12 hours, and
up to 24 hours, until candy has firmed up.

Once the candy has firmed up, cut into 1-inch squares. Place the sanding sugar in a medium size
bowl, and toss the candy cubes in the sugar to evenly coat. Serve immediately.