Pear Fruit Jellies
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