Pear Pate de Fruit


  • 13 oz. pear puree (it took me 5 very juicy Royal Riviera pears to get 13 ounces)
  • 1 T fresh squeezed lemon juice
  • 4 T liquid pectin (I use Certo, find it in the baking aisle)
  • 2 c sugar, plus more for rolling cut pieces


  1.  Cut parchment paper to fit an 8×8 square pan
  2. Peel and puree pears in blender, no need to strain
  3. Add puree and lemon juice to saucepan and 1/2 c sugar, whisk to dissolve sugar.
  4. Over medium heat, bring temperature up to 115 F, using a candy thermometer to check.  Keep at 115 for 2-3 minutes, lowering heat if necessary.
  5. Add remaining sugar and pectin and raise heat until mixture reaches 220 F, boil at 220 for 3-5 minutes.
  6. Remove from heat and immediately pour mixture into parchment lined pan. Let cool for 4 hours.
  7. Cut shapes with sharp knife or small cookie cutter and roll in sugar.


- Fruit gelee will keep in the refridgerator for about a week. Store uncovered. 

- If you cut and roll in sugar it won’t keep as long because the gelees will start to sweat a bit.  Once rolled, try to use quickly.

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Pear Pate de Fruit