Pear Fruit Jellies

by Leonce Blanc

Preparation

MIX the pectin with 25 g of sugar and 100 g of pear purée.

COMBINE this mixture with the remaining pear purée and bring to the boil with the remaining sugar.

ADD the glucose and heat to 107°C (75° Brix).

POUR INTO a frame. Leave to cool completely before cutting into squares.

ROLL in granulated sugar.

Setting

At your discretion.

Ingredients:

Léonce Blanc pear purée 1 kg

Sugar 1 100 g

Glucose 200 g

Pectin 25 g

Cream of tartar 15 g