Peach fruit paste
Description
A very old method for preserving fruit flesh.
When cooking, water evaporates and aromas are concentrated, adding indulgence and a candied flavor.
Check the cooking with the refractometer to monitor the amount of dry matter and therefore water remaining in the product to ensure its conservation and texture.
Suggested uses
- Chocolate-making
- Confectionery
Overall composition
Technique
Combine the pectin and the smaller amount of caster sugar, then pour the mixture over the peach purée at 40°F (4°C).
Bring to a boil while stirring all the time. Next, sprinkle in the second portion of sugar, bring back to a boil, then add the glucose syrup.
Cook until it reaches 74°Brix, or about 220°F/105°C.
Add the acid solution, mix and then pour out immediately.
Trick
Cool to approx. 75°F (25°C) before measuring with a refractometer, as the temperature can affect the result.