Fruit pastels

Fruit pastels

Fruttini

By
From
Simple Cooking
Makes
120
Photographer
Alastair Hendy

At Christmas I brought a box of pâté de fruit from France – the little cubes dusted with sugar tasted of real fruit, inspired me to create this recipe. These pastels can be made with either homemade or commercial jam and eaten either as petits fours, or with cheese for lunch.

Ingredients

Quantity Ingredient
1kg jam of any kind
1 1/2 lemons, juiced
vegetable oil
caster sugar, to dust

Method

  1. Put the jam and lemon juice in a pan and stir over a medium heat until the jam has softened and the mixture resembles a sticky paste.
  2. Lightly grease a small ceramic try with the oil, pour in the mixture and leave to cool. Cut the mixture into small cubes and roll each into walnut-sized balls. Dust with sugar before placing into paper petits fours cases.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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