1. Put the prunes and caster sugar in the main bowl with the metal blade.
2. Blend for 40 seconds or until reduced to a smooth paste.
3. Cook in a bain marie*, stirring from time to time, until the mixture starts to thicken and
comes away from the sides of the bowl (approx. 1½ hr).
4. Spread the prune mixture in a 2cm thick layer on a tray lined with baking parchment.
5. Allow to cool, then cover with a clean tea towel.
6. Leave to dry for 2-3 days in a dry place.
7. Cut the paste into small cubes. Roll in the granulated sugar. Remove the excess sugar.
8. Store in an airtight tin.
Chef’s tip: if you have a sweet tooth, you can easily double the amounts. The preparation
times will remain unchanged.
French fruit jelly
Preparation: 10 min Drying: 2-3 days Cooking: 1½ hr
550g stoned prunes
275g caster sugar
Granulated sugar to coat
DESSERTS
118
Serves 30
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