Ingredients
1 3/4 cups plum, blackberry, or raspberry puree (such as Boiron), or a combination, thawed if frozen
1 1/3 cups granulated sugar
1 teaspoon citric acid, such as Now Foods (available at amazon.com)
1/4 teaspoon kosher salt
1/3 cup light corn syrup
1/2 cup liquid fruit pectin, such as Ball (from 2 pouches; available at amazon.com)
Fine sanding sugar, for coating
Slivered pistachios (available at kalustyans.com), for leaves
Preparation
Set 2 silicone molds with 1 3/4-inch compartments (such as Matfer Bourgeat; available at webstaurantstore.com) on baking sheets. Combine puree and half of granulated sugar in a medium saucepan. Bring to a boil, stirring frequently, until sugar has dissolved. Add remaining granulated sugar, citric acid, and salt. Return to a rolling boil, stirring, until sugar has dissolved.
Stir in corn syrup and pectin. Cook, stirring frequently, until mixture reads 221 degrees on a candy thermometer, about 20 minutes. (Mixture should be quite thick and bubbles larger and less frequent; it should form a definite “sheet” when a spoon is dipped into pan and then held above it.) Very carefully transfer to a liquid-measuring cup and pour into molds, filling each cup just to top. Let cool completely, about 2 hours.
Carefully pop pates de fruits out of molds. In a shallow bowl, toss with sanding sugar. Stick one or two pistachio “leaves” in top of each just before serving. Store in an airtight container at room temperature up to 2 weeks. (If sanding sugar has dissolved, toss pates de fruits in more before serving.)
