Ingredients
Pear purée: 250 g
Passion fruit juice: 150 g
Toofruit® Passion Fruit: 25 g
Sugar (A): 50 g
Yellow pectin: 10 g
Sugar (B): 200 g
Atomized glucose: 100 g
Citric acid: 6 g
Preparation
- Heat the pear purée and passion fruit juice until boiling.
- Add sugar mixture (A), Toofruit® Passion Fruit, and yellow pectin.
- Once it returns to a boil, gradually add sugar mixture(B), atomized glucose, and citric acid.
- Cook everything to 106°C. Pour into a tray and allow to cool.
- Unmold and cut into pieces, then roll the pieces in granulated sugar.
