Pear and wine fruit jelly

By Laurent MORENO january 25, 2025

Recipe created by Laurent MORENO

Ambassador Louis François since 2024

Created on

January 25, 2025

Recipe

Products used

Citric acid , Extra Slow Set Pectin , Dextrose , Trehalose , Inulin

Step 1

The ingredients

350g	(19,7%)	Pear purée
450g	(25,3%)	Red wine
300g	(16,9%)	Sugar
54g	(3%)	Pectin Extra Slow Set ()
230g	(12,9%)	Glucose syrup DE40 ()
270g	(15,2%)	Trehalose ()
80g	(4,5%)	Dextrose ()
40g	(2,3%)	Inulin ()
1,5g	(0,1%)	Cinnamon
2g	(0,1%)	Citric acid ()

Process

Weigh the powders and pre-disperse the pectin in them
Weigh the red wine, pear puree, glucose syrup and cinnamon into a saucepan
Prepare the acid solution (50% water, 50% acid).
Stir the powders into the liquids and bring to a boil.
Cook while stirring until the refractometer reaches 72°Brix.
Add the acid solution, mix and then pour immediately into the frame.
Leave to set for 24 hours before cutting.