Fruit Paste with FennelTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:146.8 kcal
Proteins:0.8 g
Fats:0.1 g
Carbohydrate:36.3 g
Fibers:2 g
Sugar:30.9 g
Cholesterol:0 mg
Sodium:41.5 mg
Calcium:57.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
650
g
fennel bulb
1
stalk of fennel
330
g
sugar
granulated sugar
12
g
fruit pectin
10
ml
lemon juice
METHOD
- Put the fennel through a juicer to obtain 300 ml (1 1/4 cup) juice.
- Bring the juice to a boil with 300 g (1 1/2 cups) sugar and the glucose.
- Combine the remaining 30 g (2 tbsp.) sugar with the pectin and incorporate it into the fennel juice once it comes to a boil; cook the mixture to 107° C.
- Off the heat, add the lemon juice and combine well.
- Line a 20 x 20 cm (8") baking pan (with raised edges) with a sheet of parchment paper. Pour the mixture into the pan and let cool completely.
- Once it is completely set, remove the paste from the pan and cut into 2 cm (3/4") squares.
- Remove the leaves from a stalk of fennel and chop the threads. Mix them with some granulated sugar and roll the fruit paste in the mixture. Store in a dry place.
..........
A recipe from "Herbes, Fleurs et Salades", Collection Jean-Michel Lorain, Editions Glénat. 2007.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
An inventive interpretation of flavorful fruit pastes that will inspire strong reactions! Personally, I like fruit pastes combined with vegetable flavours.
