Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- 6 medium-size peaches, flavorful and ripe (to yield 2 cups puree)
- 1.5 oz (3 tbsp) granulated sugar (1)
- .5 oz (1-1/2 tbsp) powdered pectin
- 15 oz (2 cups) granulated sugar (2)
- 4 oz (1/3 cup) light corn syrup or glucose
- 1-1/2 tsp fresh lemon juice
1. Prepare an 8x8 pan by lining it with aluminum foil or parchment paper and spraying it with nonstick cooking spray.
2. In a small bowl, combine the powdered pectin and the first quantity of sugar (1) and mix well. Have the second quantity of sugar (2), the corn syrup, and the lemon juice near the stove, as once you start cooking the candy, the recipe moves quickly and you will need to have everything prepared and within easy reach.
3. Peel the peaches and coarsely chop them into pieces. Place them in a saucepan over medium heat and simmer them until they release their juice and are very tender. Place the peaches in a blender or food processor and process until they are a smooth puree.
4. Strain the puree over a measuring cup and measure out 2 cups of peach puree. If you have extra puree, save it for a different use. Place the puree in a medium saucepan over medium-high heat and bring it to a simmer. Once simmering, add the pectin-sugar mixture while whisking continuously. Once incorporated, add the second amount of sugar (2) in several batches, and continue to whisk constantly until the candy comes to a boil.
5. Once it boils, add the corn syrup and continue to cook and whisk. Insert a candy thermometer and continue to boil, whisking frequently, until the mixture reaches 230 degrees F. This process takes awhile--usually about 25-35 minutes, depending on your pan and heat. Alternate whisking with scraping the bottom of the pan with a rubber spatula to prevent scorching. At first the candy will be fairly thin, but as it cooks it will thicken and start to spatter, so watch your hands. When it is ready the candy will be quite thick, and will mass together and pull away from the sides of the pan.
6. Once the proper temperature is reached, remove the pan from the heat and immediately whisk in the lemon juice.
7. Scrape the candy into the prepared pan and smooth it into an even layer. Allow it to set at room temperature for at least 3-4 hours, or overnight.
8. Carefully remove the candy from the pan and peel off the foil backing. Cut it into small 1-inch squares and dredge the squares in granulated sugar to serve. Store Peach Pâtes de Fruits in an airtight container in the refrigerator, and roll them in sugar again after refrigeration.
Note:Pectin is a jelling agent often used in canning. It can be found in well-stocked supermarkets near the canning supplies or in the baking section.