Apricot Peach Fruit Pâté | culture: the word on cheese
Just as cheesemaking began as a means of preserving milk, putting up fruit conserves and pâté de fruit started as a way to store fruit that was perishable.
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Cooking tools:
- Candy thermometer
- Blender
- Food processor
- Cookie cutter
- Cooling rack
- Saucepan
- Baking pan
- Parchment paper
- Chef's knife
- Mixing bowl
- Spatula
- Airtight container
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 1½ cups apricot nectar (found in the juice aisle)
- 1 cup frozen peaches (thawed)
- 1 pouch (3 ounces liquid pectin (sold under the brand names of Ball and Certo))
- 1½ cups sugar (plus ½ cup for coating)
- 2 tablespoons lemon juice
- 1 tablespoon spiced rum
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