Peach Pâté de Fruits

These treats need you to be attentive to them, but they are still simple and delicious to make.

Hands-on time 30min, plus cooling and setting. Cooking time about 45min. Makes about 40 pieces 400g tinned peach slices in light syrup (drained weight) 300g caster sugar 50g Certo liquid pectin Finely grated zest 1 lime, plus 1tbsp juice (keep separate)

100g granulated sugar, to coat

YOU WILL ALSO NEED

A sugar thermometer

Put the peach slices and caster sugar into a medium pan and purée with a stick blender until completely smooth (or use a blender). Cook mixture over low heat until the mixture reaches 110°C on a sugar thermometer (see GH Tips),

stirring frequently with a rubber spatula to prevent the mixture catching. This will take about 40min.

Meanwhile, line a small square or rectangular baking tin, about 18cm, with clingfilm (making sure some overhangs the edges to make removal easier).

Remove pan from heat and stir in the pectin and lime juice. Return pan to heat and cook, stirring frequently with the spatula, until the mixture reaches 107°C. Stir in the lime zest until distributed.

Scrape mixture into the lined tin and tap firmly on a worktop a couple of times to burst any bubbles. Leave to cool and set, about 2-3hr.

Using the overhanging clingfilm, lift out the pâté de fruits and invert on to a board. Peel off clingfilm. Cut into bite-sized pieces with a hot knife (see GH Tips). Working a few at a time, toss the pieces in a bowl of granulated sugar to coat. Place on a wire rack or baking tray lined with baking parchment to dry fully. Serve.

PER PIECE 39cals, 0g protein, 0g fat

(0g saturates), 10g carbs (10g total sugars), 0g fibre TO STORE Once dry, keep in an airtight container, layers separated with baking parchment, for up to 1 month.