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Raspberry and passionfruit pastilles from Annie Rigg's Gifts from the Kitchen. |
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Raspberry and passionfruit pastilles Cut these pastilles into small squares, toss in caster sugar and pack into pretty glass candy jars tied with ribbons and a gift tag. One batch of this recipe will make enough pastilles to fill a couple of standard-sized jars, or one big one. Try using a small heart-shaped cutter to stamp out the pastilles, toss in sugar and package into little bags or boxes as wedding favours or Valentine's gifts. Any offcuts are a little gift to yourself. Makes 20 pieces 400g raspberries 3 passionfruit juice of ? lemon approx. 300–400g preserving sugar with added pectin caster sugar, to serve Lightly oil a 17cm square baking tin and line with non-stick baking parchment. Tip the raspberries into a solid-bottomed shallow pan. Halve the passionfruit and scoop the seeds and juice into the pan. Add the lemon juice, cover the pan and cook over a medium heat until the raspberries have softened and cooked down to a pulp. Remove from the heat and push the fruit through a fine nylon sieve into a bowl. Weigh the resulting purée and return it to a clean pan. Add an equal quantity of preserving sugar and stir over a low to medium heat until it has dissolved. Continue to cook for about 30 minutes, stirring frequently with a wooden spoon, until the purée has reduced and thickened considerably to the consistency of jam and reached setting point. Use a rubber spatula to scoop the purée into the prepared tin and leave to set for at least 6 hours or overnight. Cover a baking sheet or tray with a sheet of non-stick baking parchment sprinkled liberally with caster sugar. Flip the pastille mixture out of the tin and on to the sugar-covered paper, and carefully peel off the backing paper. Cut into pastilles and toss in the caster sugar to coat completely. Leave to dry for 1 hour before packaging. ? Stored in an airtight jar these pastilles will keep for 4–5 days.
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山莓和百香果粒 將果粒切成小塊，裹上細(xì)白砂糖，裝入漂亮的糖果玻璃瓶，外面系上絲帶和禮品簽。 這些果粒需要用幾個(gè)標(biāo)準(zhǔn)大小的廣口瓶來(lái)裝，或者用一個(gè)較大的瓶子。 試著用一個(gè)小的心形切刀來(lái)切果粒，裹上糖，裝進(jìn)小的袋子或者盒子里，作為新婚賀禮或者情人節(jié)禮物。切掉的邊邊角角自己嘗嘗也不錯(cuò)。 做20份。 400克山莓 3個(gè)百香果粒 檸檬汁，用量為1/4個(gè)檸檬 大約300克至400克添加了果膠的蜜餞糖 細(xì)白砂糖，備用 將17平方厘米的烘烤聽(tīng)罐內(nèi)輕抹一層油，里面貼上一層不粘的烘烤紙。 將山莓倒入固底的淺平底鍋。將百香果切開(kāi)，將籽和果汁倒入平底鍋。加入檸檬汁，蓋好鍋蓋，用中火烘焙，直到山莓變軟至漿狀。 關(guān)火，將山莓放入精細(xì)的尼龍濾網(wǎng)中輕擠至碗內(nèi)，稱量擠出的果漿，放入干凈的平底鍋。加入等量的蜜餞糖，用低中火烹飪，直到溶解。繼續(xù)煮大約30分鐘，用木質(zhì)湯匙不停攪拌，直到果漿變濃稠，成為醬狀，并且可以凝固。 使用橡膠抹刀將果醬抹進(jìn)準(zhǔn)備好的聽(tīng)罐里，放置待凝固，大約需要6小時(shí)或者一夜時(shí)間。 在烘培板或者烘焙盤上蓋一片不粘的烘焙紙，均勻地撒上細(xì)白砂糖。將果粒糊從聽(tīng)罐中取出，放在灑滿糖的烘焙紙上，仔細(xì)去掉襯紙。切成顆粒狀，裹滿細(xì)白砂糖。在包裝前晾干一小時(shí)。 ?放入密封容器內(nèi)，果粒可保存4至5天。
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Vocabulary: pulp: 漿狀物 purée: （用水果、熟的蔬菜壓成的）醬，糊，泥 |
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