Apricot Rosé Pâte de Fruit
These sugar-crusted jelly candies are sweet, refreshing and easy to make!
Makes about 40 candies | difficulty level: easy
8 oz. dried apricots
1 1/2 cups sugar (plus more for dusting)
2 cups dry rosé
4 (1/4 oz.) envelopes of unflavored gelatin
Prepare an 8x8 pan with a light layer of grease, then a layer of parchment paper, then grease again.
In a medium saucepan, combine apricots, 1 1/2 cup sugar, and 1 cup rosé, over medium heat. Bring to a boil while constantly stirring. Remove from heat, and let stand until apricots are softened, this will take about 10 minutes.
While apricots are cooling, place 1 cup of wine in a bowl. Sprinkle the gelatin over rosé, and let stand about 5 minutes or until dissolved.
Transfer apricot mixture to a food processor, and puree until smooth, 1 to 2 minutes. Return mixture to saucepan, stir in gelatin mixture, and bring to a boil over high. Reduce heat to medium, and simmer, stirring constantly, until gelatin is dissolved and mixture is glossy, about 2 minutes.
Scrape mixture into the 8x8 pan, and smooth top. Let cool completely, about 30 minutes. Cover with plastic wrap, and refrigerate 8 hours or overnight.
Lift pâte de fruit from pan to a work surface. Discard plastic wrap and parchment. Using a sharp knife, cut pâte into 1-inch squares. Spread sugar for coating in a shallow bowl. Roll candy squares in sugar to coat.
