Pear and wine fruit jelly

By Laurent MORENO january 25, 2025

Recipe created by Laurent MORENO

Ambassador Louis François since 2015

Created on

January 25, 2025

Recipe

Products used

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

Step 1

The ingredients

350g	Pear purée
450g	Red wine
300g	Sugar
54g	Pectin Extra Slow Set ()
230g	Glucose syrup DE40 ()
270g	Trehalose ()
80g	Dextrose ()
40g	Inulin ()
1,5g	Cinnamon
2g	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.