For 50 crystallised fruits
- ½ cinnamon stick
- 150 ml red wine
- 300 g pear purée
- A bit of black pepper
- 10 g pectin NH
- 5 g sugar
- 375 g sugar
- 75 g glucose
- 4 g citric acid
- 5 ml water
Roast the cinnamon stick in a pan.
Pour the red wine, the pear purée, the black pepper and the cinnamon stick in a pan and bring to a boil.
Let brew for 10 minutes and filter.
Add the pectin and the 37.5g of sugar and mix well.
Add the 375g of sugar and the glucose and bring to a temperature of 74°B (Brix).
Stop baking and pour the citric acid, which you have previously mixed thoroughly with the water and mix well.
Pour the dough into a crystallised fruit silicone mould with round pallets 2.5cm in diameter and put away at room temperature.
When the dough has stood, unmould the crystallised fruits.
Roll in some caster sugar.
Can be kept in the refrigerator for a month.
Passionate about pastry since he was a child, Hideki Kawamura learned his craft at the Prince Hotel in Tokyo, under Chef Junichi Goto and also spent a year in Brittany (France) to improve his technique. A regular of international competitions, he won the French Cup sugar work challenge in 1997, amon [...]Read more