Recipe courtesy of Susan Notter

Raspberry Pate de Fruit

  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 40 pieces
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22 ounces sugar, plus more for dusting

1/4 ounce pectin

20 ounces raspberry puree

4 ounces glucose

1/4 teaspoon citric acid


  1. Combine the sugar and pectin in a bowl. Heat the raspberry puree in a medium saucepan and add the sugar and pectin mixture. Bring to a boil, and then add the glucose. Allow the mixture to boil to 225 degrees F. Remove from the heat and add the citric acid. Pour the mixture into a half baking sheet lined with plastic wrap. Allow to cool completely. Once cooled, cut into desired shape and toss in sugar.
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