Pear and wine fruit jelly

By Laurent MORENO january 25, 2025

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 ()
1777,5g	(100%)	TOTAL

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.