Mulled pear pâte de fruits

Name: Mulled pear pâte de fruits
Total time: 1 h
Yield: Makes 64 jellies
Ingredients: 1 tsp vegetable oil; 8 (about 1.2kg) conference pears peeled, cored and cut into 2cm chunks (650g prepared weight); 150ml ruby port; 2 small cinnamon sticks; 2 star anise; 3 whole cloves; 18g pectin; 500g golden caster sugar plus 5 tbsp; 75g glucose syrup

Published: November 19, 2021 at 11:53 AM

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Makes 64 jellies

A little effort

Total time: 1 hr

+ cooling

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This classic French sweet is given a British twist with locally grown pears and a splash of port. Naturally vegan and a great way to make the most of this seasonal fruit, the recipe ticks a number of sustainability boxes

Gluten free

Vegan

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Alternatives

Complete the dish

Make these mulled pear pâte de fruits for a festive gift, then check out our chocolate tiffin, Baileys fudge, Turkish delight and more edible Christmas gifts.

Ingredients

Nutrition

1 tsp vegetable oil
8 (about 1.2kg) conference pears

peeled, cored and cut into 2cm chunks (650g prepared weight)
150ml ruby port
2 small cinnamon sticks
2 star anise
3 whole cloves
18g pectin
500g golden caster sugar

plus 5 tbsp
75g glucose syrup

Nutrition: per serving

kcal49
fat0.1g
carbs11.2g
sugars10.5g
fibre0.3g

Method

step 1

Oil a 20cm x 20cm x 5cm baking tray and line with baking paper. Tip the pears, port, cinnamon sticks, star anise and cloves into a large pan set over a medium heat. Cover and cook for 15 minutes, stirring occasionally, until the pears start to break down. Remove from the heat, discard the cinnamon sticks, star anise and cloves, then blitz the pears until smooth with a hand blender. Pass through a sieve into a large, clean pan.
step 2

Mix the pectin with 50g of the sugar and sprinkle over the pear purée. Whisk until the pectin has dissolved and the mixture is smooth. Add the remaining sugar and the glucose syrup, and cook over a medium heat for 6-8 minutes, stirring until it reaches 110C and is starting to set on the spoon. Remove from the heat and whisk to remove any lumps, then pour into the tray and smooth with the back of a spoon to an even thickness. Cool fully to set.
step 3

Turn out onto a chopping board lightly dusted with sugar and cut into 2cm squares. Toss in the 5 tbsp of sugar and store in an airtight container for up to a month.

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