Sephardim enjoy these confections on special occasions, especially Rosh Hashannah and Passover. Almost any fruit can be used in this process, but hard fruits require cooking and dried ones soaking. Although fruit is naturally sweet, the sugar in this recipe contributes additional sweetness and also intensifies the flavors, contributes body (so that the paste can be cut into shapes), and acts as a preservative.
Ingredients
Makes about twenty-nine 1-inch candies
Step 1
1. Measure the fruit pulp and place in a heavy medium nonreactive saucepan (do not use iron, copper, or brass). Add 1 cup sugar for each cup of pulp. Bring to a boil, reduce the heat to low, and simmer, stirring frequently, until the mixture thickens and sputters, 30 to 50 minutes. Add the lemon juice and cook, stirring for 2 minutes.
Step 2
2. Spread the fruit paste over a greased 13-by-9-inch baking pan or on a baking sheet to a 1-inch thickness. Let cool, then cut into squares or diamonds. Or form the warm fruit paste into 1-inch balls and, if desired, press a walnut half or blanched almond into each ball. Cover with waxed paper and let stand at room temperature overnight. If desired, dredge the candies in confectioners' or granulated sugar to coat. This helps to keep the candies from sticking together. Store between sheets of waxed paper in an airtight container at room temperature.
VARIATIONS
Fruit and Almond Candies:
Step 3
Scatter 1 cup ground blanched almonds in a 13-by-9-inch baking pan or on a baking sheet, spread the fruit paste on top, and sprinkle another 1 cup ground almonds over the fruit paste.
Dulce de Mansana (Sephardic Apple Candies):
Step 4
Cook 3 pounds (10 to 12 medium) coarsely chopped tart apples in 1 1/2 cups apple cider or water over medium heat until tender, 20 to 40 minutes. Drain and let cool. Press through a food mill or strainer. Or use 4 cups unsweetened applesauce.
Dulce de Cayeci (Sephardic Apricot Candies):
Step 5
Soak 1 pound (about 3 1/4 cups) dried apricots in water to cover for at least 2 hours or overnight. Drain, reserving 1 cup of the soaking liquid. In a food processor or food mill, purée the apricots. Add the reserved soaking liquid.
Dulce de Moras (Sephardic Berry Candies):
Step 6
Purée and strain 2 pounds (about 7 cups) stemmed blackberries, mulberries, or raspberries. Add 1 cup water.
Amsath (Indian Mango Candies):
Step 7
This Indian adaptation of the Middle Eastern confection is called kamrooden in Calcutta. Use 4 cups strained mango pulp (about 4 pounds or 8 medium mangoes).
Dulce de Shiftili (Sephardic Peach Candies):
Step 8
Halve and pit 2 pounds fresh peaches or apricots. Poach in boiling water for 15 minutes. Drain, peel, and purée. If desired, stir 1 teaspoon almond extract into the thickened paste.
Dulce de Peras (Sephardic Pear Candies):
Step 9
Cook 3 pounds peeled, cored, and chopped pears in 1 1/2 cups water over medium heat until tender, about 30 minutes. Drain and let cool. In a food processor or food mill, purée the pulp.
Dulce do Bimbriyo (Sephardic Quince Candies):
Step 10
Among Greek, Syrian, and Iraqi communities, quince preserves (kylthoni glyko) and candied quinces are served on Rosh Hashannah and Passover. Peel and slice 3 pounds (about 8 medium) hard and slightly unripe quinces. Cook in 1 1/2 cups water over medium heat until tender, about 30 minutes. Drain and let cool. Mash the pulp and press through a strainer.
Dulce de Bimbriyo y Mansana (Sephardic Quince and Apple Candies):
Step 11
Cook 2 pounds peeled and chopped quinces and 1 pound peeled, cored, and chopped apples in 1 1/2 cups water over medium heat until tender, about 30 minutes. Drain and let cool. In a food processor or food mill, purée the pulp.
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Reviews (7)
Back to Top使用鳄鱼壶。它将保存你的船载他ad ache. This is simply a variation of making any fruit butter, or tomato paste. Except, using equal parts sugar. Depending on your fruit, a few alternatives to consider. If frozen, allow to thaw and drain over a fine mesh strainer in the fridge overnight. Mash the fruit thought the strainer the next day, to remove any seeds or skins.and weigh it. Or just use a blender and smoothie it all together. Use that amount of sugar as well. Cup for cup, or pound for pound- works better. Take the juice that was drained off, and boil down to a thicker syrup. Then add that to the mix. Depending on your croc pot, and time you can devote to stirring at regular intervals, high heat is good, but needs a fair amount of stirring. Every 10-15 min. Low is best, but takes a while. Can be stirred every 20 min to 1 hour. Warm setting if you're sleeping overnight. Trial and error. If its just too thin, add pectin and make jelly candies. Or keep cooking. The other note, if you're making any more than a single batch, be prepared to go for hours. 12-24. Remember, you're making a super condensed fruit juice, pulpy, yummy treat. Don't burn it, and it's going to take a while. I've made membrillo, quince paste. Same method applies to all other fruits. Cut into squares, or use silicon molds. Then sugar coat. You know its done and ready to go into the pan or molds when you stir, and it leaves a visible trail- without it filling back in. Keep cooking, yes, longer.
Nightgardener
Porrtland, Or
11/9/2014
I looked all over the internet for a pectin-free pate de fruit recipe, and here it was hiding under a different name. I made the apricot version and it was really good. It did take much longer to cook than the recipe said. At least 90 minutes. My candy thermometer did not work well in such a thick paste. So I borrowed a trick from jam making and put several small plates in the freezer. I tested the pate by pouring a small amount on a cold plate.
mcarroll16
12/14/2012
I wish I could have given this a zero-fork rating. 20-50 minutes isn't close to enough time to boil down the fruit. Try 3 hours of stirring, and they still won't hold a shape. A monumental waste of time. However, the apricot turned out to be a good hamentaschen filling.
Anonymous
Washington, DC
12/16/2001
This is a wonderful recipe. Indeed it is time consuming (it seems that it will never get any thicker) but well worth the effort. Our family has been making this kind of desserts (with different fruits) for many years. However, due to the time-consuming preparation we make it for special occasions only.
Anonymous
Ottawa, Canada
9/25/2001
What time-consuming waste of effort. It took too long, required too much equipment, and came out all wrong. It tastes good, but it's a gooey mess. Forget it, choose something else.
Anonymous
Connecticut
9/25/2001
This recipe sounds really good, but I was actually looking for the recipe for aplets & cotlets. Can anyone help me get one?
Anonymous
battle creek, mi
8/4/2001
我还没有试过这道菜。但是我已经similar treats called "applets & cottlets" I like the sound of these better , the others used unflavored gelatin . I'm diabetic and can only sample them in a very small way, but love to cook for others a lot. I can't wait to try 'em!!!
valli
niangua mo
3/9/2001
