Red wine pate a fruit

[confiseur]

I am having a deal of dificulty making a red wine pate a fruit which ticks the box's taste and texturewise...

If anyone could recommend a recipe...either from a book or their own if willing to share would be much appreciated..

[Lior]

Maybe this?

wine jelly

and I think this one although right now I haven't gone over it to check:

wine jelly again

Edited March 9, 2009 by Lior (log)

[Kerry Beal]

The basic recipe I use for a jelly that uses a liquid (such as wine) follows. You mix the pear puree with the sugar and pectin, boil for 3 minutes, add remaining sugar and glucose, boil until 112º C. Then add wine (warmed) and reboil to 107º C (75 brix).

Wine Pates de Fruit

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

250 grams pear puree

75 grams sugar

10 grams pectin

375 grams sugar

75 grams glucose

250 grams banyuls (or other liquid)

10 grams tartaric acid solution (50/50 water and tartaric acid)

10 grams banyuls (or other liquid)

Take pear to 112º C, then add wine, take to 107º C. Add tartaric and fresh banyuls.

[confiseur]

Maybe this?

wine jelly

and I think this one although right now I haven't gone over it to check:

wine jelly again

←

Thank you Lior,

I forgot to specify, the wine jelly should be cuttable. I have tried a few variations on the recipe in the thread previously but was not entirely happy with the results.

My lack of experience, no doubt.

[confiseur]

The basic recipe I use for a jelly that uses a liquid (such as wine) follows.  You mix the pear puree with the sugar and pectin, boil for 3 minutes, add remaining sugar and glucose, boil until 112º C.  Then add wine (warmed) and reboil to 107º C (75 brix). 

                        Wine Pates de Fruit

  Amount  Measure      Ingredient -- Preparation Method

--------  ------------  --------------------------------

250      grams        pear puree

  75      grams        sugar

  10      grams        pectin

375      grams        sugar

  75      grams        glucose

250      grams        banyuls (or other liquid)

  10      grams        tartaric acid solution (50/50 water and tartaric acid)

  10      grams        banyuls (or other liquid)

Take pear to 112º C, then add wine, take to 107º C.  Add tartaric and fresh banyuls.

←

Thank you Kerry,

I will try this. Good idea to use pear puree, I had thought to use redcurrant but pear will hopefully carry the flavour better.

[Kerry Beal]

You don't taste the pear at all. The other option is to use apricot puree.