Strawberry Rhubarb Pâte de Fruit

Strawberry Rhubarb Pâte de Fruit

Strawberry Rhubarb Pâte de Fruit
Instead of coating his pâte de fruit with plain sugar, William Werner of San Francisco's Craftsman and Wolves flavors Demerara sugar with Clément Créole Shrubb, a spiced liqueur made of aged and white Agricole rums and bitter orange peels. It adds a clean, bright flavor to the glittering topping. Get the recipe for Strawberry Rhubarb Pâte de Fruit »

Instead of coating his pâte de fruit with plain sugar, William Werner of San Francisco's Craftsman and Wolves flavors Demerara sugar with Clément Créole Shrubb, a spiced liqueur made of aged and white Agricole rums and bitter orange peels. It adds a clean, bright flavor to the glittering topping.

Strawberry Rhubarb Pâte de Fruit
These sweet-tart, chewy strawberry-rhubarb candies come from William Werner of San Francisco’s Craftsman and Wolves.
Yield: makes 8 dozen pieces
Time: 5 hours, 30 minutes

Ingredients

  • 34 cup Demerara sugar
  • 1 vanilla bean, spit lengthwise, seeds scraped and reserved
  • 1 oz. Clément Créole Shrubb or Cointreau
  • 1 tbsp. canola oil, for greasing
  • 12 oz. rhubarb, trimmed and roughly chopped
  • 3 cups granulated sugar
  • 7 oz. strawberries, hulled
  • 1 12 tbsp. light corn syrup
  • 2 12 tbsp. yellow (apple) pectin (lepicerie.com)
  • 1 tbsp. fresh lemon juice

Instructions

  1. Heat oven to 200°. Stir Demerara sugar and vanilla seeds in a bowl; sprinkle with Shrubb and toss to combine. Spread sugar evenly on a parchment paper-lined baking sheet; bake with the oven door ajar until dried, about 30 minutes. Let sugar cool and then crumble.
  2. Grease a 9″x13″ parchment paper-lined baking dish with oil; set aside. Cook vanilla bean, rhubarb, and 1 cup granulated sugar in a 4-qt. saucepan over medium-high until rhubarb has broken down, 8–10 minutes. Let cool and discard vanilla bean; transfer mixture to a blender. Add strawberries and corn syrup and purée until smooth; return mixture to pan and boil. Whisk 3 tbsp. granulated sugar and the pectin in a bowl; sprinkle over fruit mixture and stir until sugar has dissolved, 1–2 minutes. Add remaining granulated sugar in three batches; cook, stirring well after each addition, until sugar has dissolved and mixture has thickened, about 5 minutes, or until an instant-read thermometer reads 175°. Stir in lemon juice and pour mixture into prepared pan; let sit at room temperature until set, about 4 hours. Cut pâte de fruit into 1″ squares; coat in reserved Demerara-Shrubb sugar. Store in an airtight container at room temperature for up to 1 month.