I've been wanting to make these fruit pâtes myself ever since seeing the priced-like-gold examples in the Williams-Sonoma catalog--they're very straightforward, just fruit, sugar, and liquid pectin. Bella stole a march on me yesterday though and produced these gorgeous strawberry gelées. Next up, raspberry, from our freezer stash.
More information about making them is here (this is more information than we had--we'll be using this next time).
They look terribly good.
ReplyDeleteLisateresa
oh, how fun! Cooking adventures! My uncle always buys the guava paste and serves it, Latin-style, with cheese and crackers to go with drinks. What are you planning to do with yours? Interesting addition to a cookie plate?
ReplyDeleteI've never heard tale of such a thing! Ooooh, I'm intrigued...
ReplyDeleteThis fruit pate looks sort of like the *Turkish Delight* described in "The Lion, The Witch, and the Wardrobe", yet it is doubtlessly much more delicious. Bella's strawberry version A+++, Turkish Delight made with rosewater - IMHO, well...not to my taste. :)
ReplyDeleteThose look amazing. I've been using an old cookbook menu and I tried apricot bavarian for the first time the other day. Bavarians, where have you been all my life?
ReplyDeleteohhhhhhhhhhhh thanks so much -- they look amazing
ReplyDeleteMerry Christmas <3
Oooh, that's fantastic! Another thing we may do with our abundance of cherries!
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