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Fruit Paste with Fennel Recipe
Fruit Paste with Fennel
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Jean-Michel Lorain, La Côte St-Jacques, Bourgogne, France
Flavors of Burgundy
Total time: less than 15 minutes
Difficulty: Easy
Chef's Note
An inventive interpretation of flavorful fruit pastes that will inspire strong reactions! Personally, I like fruit pastes combined with vegetable flavours.
Ingredients for 50 fruit pastes
- 650 g (1 lb. 7 oz.) Fennel bulb
- 1 stalk of fennel
- 330 g (11 oz.) sugar
- 65 g (2 oz.) glucose
- Granulated sugar
- 35 ml (7 tsp.) pastis
- 12 g (1/2 oz.) fruit pectin
- 2 tsp. lemon juice
  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.

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

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