MAGIMIX Ma Cuisine C 3200 User Manual page 120

FRENCH FRUIT JELLY
PREPARATION :
30
SERVES
1lb pitted prunes
1 cup superfine sugar
1
/
3
Granulated sugar to coat
1 Put the prunes and superfine sugar in the bowl with the metal blade.
2 Blend for 40 seconds or until reduced* to a smooth paste.
3 Cook in a bain marie*, stirring from time to time, until the mixture starts to
thicken and comes away from the sides of the bowl (approx. 1½ hr).
4 Spread the prune mixture in a 1 inch thick layer on a tray lined with baking
parchment.
5 Allow to cool, then cover with a clean tea towel.
6 Leave to dry for 2-3 days in a dry place.
7 Cut the paste into small cubes. Roll in the granulated sugar. Remove the excess
sugar.
8 Store in an airtight container.
Chef's tip: If you have a sweet tooth, you can easily double the amounts (prunes
and sugar).
The preparation times will remain unchanged.
118
10
min DRYING :
2-3
DAYS COOKING :
ACCESSORY :
1 30
hr min