Turkish Paste With French Fruit
Ingredients Turkish Paste With French Fruit :
3 level tablespoonfuls of granulated gelatine,
½ a cup of cold water,
2 cups of sugar,
2/3 a cup of cold water,
1 teaspoonful of ground cinnamon,
2 squares of Baker’s Chocolate,
1 teaspoonful of vanilla extract,
1 cup of French candied fruit, cherries, angelica, citron, etc., chopped fine.
Step Turkish Paste With French Fruit :
Let the gelatine stand in the half cup of cold water until it has taken up all of the water. Stir the sugar and the two-thirds a cup of cold water over the fire until the sugar is dissolved and the syrup is boiling, then add the gelatine and let cook twenty minutes; add the cinnamon, the chocolate, melted over hot water, and beat all together, then add the vanilla and the fruit; let stand in a cool place for a time, then when it thickens a little turn into an unbuttered bread pan and set aside until the next day. To unmold separate the paste from the pan—at the edge—with a sharp-pointed knife. Sift confectioner’s sugar over the top, then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner’s sugar; cut into strips, then into small squares. Roll each square in confectioner’s sugar. In cutting keep sugar between the knife and the paste.