Sweets Made Simple by Miss Hope
Author:Miss Hope
Language: eng
Format: epub
ISBN: 9781448142613
Publisher: Ebury Publishing
Candied Peels
Mr Greenwood loves my wobbly jellies, and who can blame him? In Latin, apricot means ‘precious’, and indeed these sweet little jellies twinkle away like sugary jewels. Full of luscious apricots and peaches, the jellies are made with pectin, which can be found in the sugar aisle in your supermarket.
Take 45 minutes to make; set overnight.
a little vegetable oil, for greasing
125g (4½oz) no-soak dried peaches
200g (7oz) no-soak dried apricots
475g (1lb 1oz) granulated sugar, plus extra for coating
3 tbsp lemon juice
2 tbsp liquid pectin
2 gelatine leaves
✽ Line a 20cm (8in) square baking tin with baking parchment and grease it with oil.
✽ Place the fruit in a pan and cover with 250ml (9fl oz) of water. Cover with a lid and put over a moderate heat, bring to a simmer, then simmer for 15 minutes until the fruit has softened.
✽ Pop the fruit in a food processor and whizz until well puréed, with no lumps.
✽ Place the purée, sugar and lemon juice into a deep pan with 100ml (3½fl oz) of water and the lemon juice and heat until the sugar has dissolved. Put a sugar thermometer into the pan, bring to the boil then bring the mixture very slowly up to 107°C (225°F). This will take a good 30 minutes. Take the pan off the heat and pour in the pectin.
✽ Soak the gelatine leaves in a bowl of cold water.
✽ Put the pan back on the heat and bring the temperature steadily back up to 110°C (230°F), stirring every now and then.
✽ Take the pan off the heat, lift the gelatine leaves out of the water and stir in – it will bubble up the pan (that’s the fun bit), but give it a good stir.
✽ Pour the jelly into the prepared tin and leave to cool and set overnight. Once set, turn out onto a board, cut into squares and coat with granulated sugar.
✽ The pastilles will last for 2–3 days and should be kept in the fridge.
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