The fruit paste is a confectionery obtained from fruits cooked with sugar. Cast in a mold or cut into squares or rectangles, it is originally a method of preserving the flesh of the fruit, hence its name “dry jam”.
There are many types of fruit pastes, the most common being quince, apricot, apple, citrus, plum, etc. Here, I propose an apple-cinnamon variation.
Prep Time: 20 minutes
Cooking Time: 20 minutes
Rest Time: at least 4 h
Difficulty: easy
Yield: 40 to 50 fruit paste
Ingredients
- 17.5 oz apples for compote (500 g)
- 3/4 cup granulated sugar (170 g)
- 1 bag of vanilla sugar
- 1 teaspoon cinnamon
- 1 teaspoon agar-agar
- granulated sugar
Instructions
Peel and cut the apples into pieces.
In a saucepan, cook the apple pieces, sugar, vanilla sugar and cinnamon for 20 minutes over medium heat.
Let cool off the heat, then blend in a blender.
Add agar-agar and heat for 1 minute over low heat while stirring.
Pour into a silicone cake pan.
Leave to cool for a minimum of 4 hours or overnight.
Turn out, then cut the dough into cubes.
Roll each cube in granulated sugar on all sides.