Following my coconut ice post, my fabbo friend Jo has asked if I have any more sweetie recipes… well, a while ago when I was working on the coconut ice, I also tried these delicious fruit pastilles! Though I don’t think I actually have any photos of these lovely treats – just imagine beautifully red sugar coated cubes of goodness! YUM This is another one from Annie Rigg’s Gifts from the Kitchen
400g Strawberres, hulled and halved
3 Passion fruits, juiced (seeds)
1/4 Lemon, juiced
300-400 Preserving sugar with Pectin (to be equal to weight of fruit when cooked and drained)
1) Take a 17cm square baking tin; grease with flavourless oil and line with baking parchment
2) Add strawberries, passion fruit seeds and lemon juice to a heavy bottomed pan. Cook until it is pulp
3) Strain pulp through a sieve and weigh the pulp as you put into clean saucepan
4) Add equal quantity of preserving sugar as pulp
5) Cook for about 30 minutes over a medium heat until it reaches ‘softball’ on a sugar thermometer*
*Now… you can take drop of the mixture onto the back of a spoon or drop into iced water to test if it is at the right temperature, but I am at heart an arty scientist so I prefer having a thermometer for this particular task, so there is NO GUESSING – but that’s just me, everyone has their own method
6) Using a plastic or silicone spatula put the mixture into your baking tin
7) Leave it to cool for 6 hours or preferably overnight
8) Cover your very clean surface or board liberally with granulated sugar
9) Turn out the sweeties onto the sugar and cut into whatever shape you desire, I went for cubes!
10) Store in an airtight container for around 5 days… if they last that long !!