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1
Cut a 16-inch-long piece of parchment paper and fold over the edges so it measures 8 inches wide.
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2
Line an 8-by-8-inch baking pan with the parchment, seam-side down (the 2 long ends will hang over the edges).
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3
Be sure to fit the parchment as smoothly as possible into the dish, snugly creasing it into the corners; set the pan aside.
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4
Place 1 cup of the sugar, the applesauce, juice, and pectin in a medium saucepan and whisk to combine.
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5
Place over medium heat and bring to a simmer, stirring occasionally.
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6
Attach a candy thermometer to the saucepan, add 1 more cup of the sugar (set the remaining 1/2 cup aside), and cook, stirring occasionally, until the mixture reaches 220 degrees F, about 20 to 25 minutes.
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7
Remove from the heat and remove the thermometer.
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8
Stir in the zest and the food coloring, if using.
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9
Pour the mixture into the prepared pan and refrigerate until set, about 2 to 3 hours.
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10
To remove the pate de fruit from the pan, sprinkle 1/4 cup of the remaining sugar in a thin, even layer about the size of the baking pan on a cutting board.
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11
Invert the pan, and the pate de fruit, onto the sugar and peel off and discard the parchment.
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12
Cut the pate de fruit into 1-inch squares.
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13
Sprinkle the remaining 1/4 cup of sugar evenly over the top and toss the squares in the sugar to completely coat.
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14
Store in a covered container at room temperature or refrigerate for up to 2 weeks.
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15
(If the pate de fruit absorbs the sugar coating, just toss the pieces with more sugar before serving.)
