Pâte de Fruits

Frozen Purée      3#
Apple Pectin      1 oz.
Granulated sugar  3 oz.
Granulated sugar  2# 5 oz.
Glucose           5 oz.
Trimoline         5 oz.
Tartaric Acid     1 oz.

Bring to boil desired thawed fruit purée. Mix apple pectin and sugar 1; add to just boiled fruit, and continue to boil 1 minute. Add in the rest of sugar and stir to dissolve. Add in glucose and trimoline, cook to 107°C (110°C max.). Remove from heat, add in acid and mix well. Immediately pour onto parchment lined molds. Can be poured in molds set over marble, which will help the molds to set up faster. Unmold in sugar, and toss to coat.