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minas6907

Pâte de Fruits (Fruit Paste/Fruit Jellies) (Part 2)

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1 hour ago, Kerry Beal said:

Only one way to find out!

Somehow I knew you would say that. But I assumed this was something you must have tried at some point over the years. ;)

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2 hours ago, Kerry Beal said:

Only one way to find out!

The one thing I'd wonder about is whether the acidity of brown sugar would cause any issues.


MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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29 minutes ago, MelissaH said:

The one thing I'd wonder about is whether the acidity of brown sugar would cause any issues.

Just looked that up, didn't realize brown sugar was acidic previously.  It seems so sweet. Once my peaches are thoroughly ripe, I'll give it a try with just a few of them.

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1 hour ago, Jim D. said:

Just looked that up, didn't realize brown sugar was acidic previously.  It seems so sweet. Once my peaches are thoroughly ripe, I'll give it a try with just a few of them.

Yup. It makes a huge difference in cookies, of course, since baking soda needs a source of acid to react with. Brown sugar is one common source of acid in cookie recipes. I don't know how much acidity is enough to mess with gelling, but it's probably easier to try it than to measure it.


MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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Anyone has experienced any issues making PDF with Yuzu puree/juice?

The two times I have tried, I wasn't able to create a cuttable PDF, only more like a fruit compote or jam, to fill molds.

I have tried couple of different recipes, they usually call for pear puree to go with it. But then I saw another recipe (Boiron I believe) where the chef uses just Yuzu.

Is Yuzu too acidic to properly gel to a solid PDF? 


Vanessa

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Yuzu sounds lika a delicious yet expensive pate de fruit. With that said, I should try it out. :D

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On 7/29/2019 at 11:12 AM, Jim D. said:

Just looked that up, didn't realize brown sugar was acidic previously.  It seems so sweet. Once my peaches are thoroughly ripe, I'll give it a try with just a few of them.

 

Just to report about the brown sugar experiment with peaches:  Any acid in brown sugar does not affect the making of a PdF, at least when using Pomona's pectin. The roasted peaches that I turned into a brown sugar PdF gave promising results, and now I have some Combier Pêche de Vigne liqueur to add even more flavor.

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I should give it another try then, following the pear/yuzu combination. 

 

Thank you


Vanessa

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