An inventive interpretation of flavorful fruit pastes that will inspire strong reactions! Personally, I like fruit pastes combined with vegetable flavours.

1. Put the fennel through a juicer to obtain 300 ml (1 1/4 cup) juice. 
2. Bring the juice to a boil with 300 g (1 1/2 cups) sugar and the glucose. 
3. Combine the remaining 30 g (2 tbsp.) sugar with the pectin and incorporate it into the fennel juice once it comes to a boil; cook the mixture to 107° C. 
4. Off the heat, add the lemon juice and combine well. 
5. Line a 20 x 20 cm (8") baking pan (with raised edges) with a sheet of parchment paper. Pour the mixture into the pan and let cool completely.
6. Once it is completely set, remove the paste from the pan and cut into 2 cm (3/4") squares.
7. Remove the leaves from a stalk of fennel and chop the threads. Mix them with some granulated sugar and roll the fruit paste in the mixture. Store in a dry place.

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A recipe from "Herbes, Fleurs et Salades", Collection Jean-Michel Lorain, Editions Glénat. 2007.