Raspberry Pomegranate Fruit Pâté | culture: the word on cheese
Similar to quince paste in its pairing affinities, this gelled fruit is a good match with cheddars and Manchego-type cheeses.
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Baking pan
- Parchment paper
- Pastry brush
- Mixing bowl
- Blender
- Food processor
- Spatula
- Candy thermometer
- Cooling rack
- Chef's knife
- Cookie cutter
- Airtight container
- Citric acid measuring spoon
- Spoon
- Ribbon
- Cellophane bag
Ingredients
- 1½ cups 12 ounces pomegranate juice
- 1 cup raspberries (frozen or fresh)
- 1 pouch (3 ounces liquid pectin (sold under the brand names of Ball and Certo))
- 1½ cups sugar (plus ½ cup for coating)
- ½ teaspoon citric acid (optional)
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