Fruit pastels

By Antonio Carluccio

Chef Antonio Carluccio's Fruit pastels recipe, brought to you by MiNDFOOD

Chef Antonio Carluccio’s Fruit pastels recipe, brought to you by MiNDFOOD

Makes 120 pastels

1kg jam

juice of 1½ lemons

a little vegetable oil

caster sugar, to dust

1 Place jam and lemon juice in a pan and stir over a medium heat until jam has softened and the mixture resembles a sticky paste.

2 Lightly grease a small ceramic tray with the oil.

3 Pour in the mixture and leave to cool.

4 Cut mixture into small cubes and roll each into walnut-sized balls.

5 Dust with sugar before placing into paper petit fours cases.

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