Chef John Folse: Riesling pate de fruit
(WVUE) - In France, pâtes de fruits are sold in high-end pâtisseries or pastry shops. The French roll them in sanding sugar, which has large crystals that cling to the candy without melting. This is a different grab-and-go sweet treat that your guests will love.
Prep Time: 9 Hours
Yields: 64 Candies
2 cups dry Riesling, divided
8 ounces dried apricots?
1 tbsp canola oil
2 cups granulated sugar, divided
4(¼-ounce) envelopes unflavored gelatin?
Lightly grease an 8-inch square baking pan with canola oil to keep candy from sticking. Line with parchment paper, allowing 2 inches of overhang on 2 sides. In a medium saucepan over medium-high heat, combine 1 cup wine, dried apricots and 1½ cups sugar. Bring to a rolling boil, stirring constantly. Remove from heat and let stand 10 minutes or until apricots are softened. Meanwhile, place remaining 1 cup wine in a medium bowl. Sprinkle gelatin over wine and let stand 5 minutes or until dissolved. Transfer apricot mixture to a food processor and purée 1–2 minutes or until smooth. Return mixture to saucepan, stir in gelatin mixture and bring to a boil over high heat. Reduce to simmer, stirring constantly for 2 minutes or until gelatin is dissolved and mixture is glossy. Scrape mixture into prepared baking pan and smooth top. Let cool completely for about 30 minutes. Cover pâte de fruit with plastic wrap. Refrigerate 8 hours or overnight. Lift pâte de fruit from pan onto a work surface. To serve, using a sharp paring knife, cut pâte into 1-inch squares. Spread granulated sugar for coating in a shallow bowl. Roll candy squares in sugar to coat.?