For many, the holidays wouldn’t be the same without a glittering plate of pate de fruit on the dessert table. This simplified version uses readily available gelatin as a thickener, and is so easy to prepare that it may very well become your go-to hostess gift this season.
Enjoy these with off-dry Toni Jost Bacharacher Hahn Riesling Spatlese 2010, or sweet Dr Siemens Wurtzberg Riesling Auslese 2007 dessert wine for a lovely end to a meal.
Prep time 10 mins
Cook time 5 mins
2 cups Riesling
2 cups cranberry juice cocktail
1 ½ cups granulated sugar
4Tbs unflavored gelatin powder
2 cups superfine sugar
Line a rectangular 9 x 13” pan with plastic wrap.
Pour riesling into a bowl and sprinkle the gelatin evenly across the surface, trying not to let it clump. Set aside for at least five minutes to allow the gelatin to soften. .
In a saucepan over medium heat, simmer sugar and cranberry juice, stirring until the sugar is completely dissolved. Turn off heat and whisk in the gelatin-riesling mixture a bit at a time, continuing to whisk until gelatin dissolves. Pour the mixture into the prepared pan, cover with plastic wrap and let set in a cool place for at least 5 hours until solid.
Unmold the solid pate de fruit onto a large cutting board; discard the plastic wrap. Cut into 1” square and roll each in the superfine sugar until fully coated. Serve immediately, or store refrigerated in an airtight container for up to 5 days.
Allison Robicelli is a James Beard-nominated writer, cookbook author, humorist, chef/owner of the highly-acclaimed Robicelli’s Bakery, occasional TV personality, raconteur, wife, mother, and all-around good time.