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Apricot and Passion fruit Pate de Fruit

A great Petite four to try out.

Apricot and Passion fruit Pate de Fruit
  • 125g Passion Fruit Pureé

  • 125g Apricot Pureé

  • 7.6g Yellow Pectin

  • 1 Tahitian vanilla pod

  • 30g Caster sugar (step 1)

  • 264g Caster sugar (step 2)

  • 54g Glucose syrup

  • 1.2g Water

  • 1.1g Tartaric acid



  1. In a pan, bring the passion fruit pureé, apricot pureé and vanilla to 40C.

  2. Whisk in the pectin mixed with sucrose 1. Bring to the boil.

  3. Add the sucrose 2 and glucose syrup.

  4. Cook to 106C.

  5. Remove from the heat, remove the vanilla pod.

  6. Whisk in the tartaric acid dissolved in the water.

  7. Set in a silicon tray.

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