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1
Place the applesauce, apricots, and sugar into a non-reactive 2-quart heavy-bottomed saucepan over medium-high heat.
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2
Mix together, then add the raspberries.
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3
The raspberries will dominate the flavor.
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4
If you want apricot-flavored Pate de Fruit, omit the raspberries.
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5
Using a hand-held immersion blender or whisk, combine all of the ingredients until smooth and homogenous.
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6
As the mixture cooks, the natural pectin in the fruit will cause the mixture to thicken.
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7
Continue to cook until it is thick, mixing constantly.
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8
To test for the correct consistency, dip a whisk in the mixture and hold horizontally in front of you.
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9
Watch as the mixture drips off the whisk and back into the pan.
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10
If the mixture stays on the whisk and beads up into small balls, like pearls, it is ready.
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11
If it drips back into the pan in thin strands, it needs to be cooked a little longer.
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12
When the mixture is a bit thicker than jam, pour it into a spouted container.
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13
Fill either a half-dome or triangle shaped flexipan, depending on the desired design of the jewels and let rest for 4 hours at room temperature.
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14
When the mixture has set, remove and roll each jewel in sugar.
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15
If you do not have a flexipan, you can pour the Pate de Fruit into a 10-inch bottomless tart mold or cake ring placed on a parchment paper-covered baking sheet.
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16
Let the Pate de Fruit cool and set, about 3 hours at room temperature.
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17
When the mixture has set, remove and roll each jewel in sugar.
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18
To unmold, run a sharp paring knife between the fruit and the mold and lift off the mold.
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19
(At this point the Pate de Fruit can be stored, well wrapped in plastic and in an airtight container, for up to 2 months.)
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20
Sprinkle the top of the Pate de Fruit with a thin layer of sugar and flip it onto another sheet of parchment paper.
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21
Remove the parchment that is now on top.
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22
Sprinkle this side with more sugar.
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23
Using a wet chef's knife or cutter, cut the Pate de Fruit into any shapes.
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24
Roll each piece completely in sugar and serve.
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25
Do not store in the refrigerator, as the humidity will make the sugar melt.
