情人節愛心美味食譜:DIY山莓百香果粒
Cut these pastilles into small squares, toss in caster sugar and pack into pretty glass candy jars tied with ribbons and a gift tag.
將果粒切成小塊，裹上細白砂糖，裝入漂亮的糖果玻璃瓶，外面繫上絲帶和禮品籤。One batch of this recipe will make enough pastilles to fill a couple of standard-sized jars, or one big one.
這些果粒需要用幾個標準大小的廣口瓶來裝，或者用一個較大的瓶子。Try using a small heart-shaped cutter to stamp out the pastilles, toss in sugar and package into little bags or boxes as wedding favours or Valentine's gifts. Any offcuts are a little gift to yourself.
試着用一個小的心形切刀來切果粒，裹上糖，裝進小的袋子或者盒子裏，作爲新婚賀禮或者情人節禮物。切掉的邊邊角角自己嚐嚐也不錯。
需用食材： Makes 20 pieces
做20份。400g raspberries
400克山莓3 passionfruit
3個百香果粒juice of ? lemon
檸檬汁，用量爲1/4個檸檬approx. 300–400g preserving sugar with added pectin
大約300克至400克添加了果膠的蜜餞糖caster sugar, to serve
細白砂糖，備用製作方法： Lightly oil a 17cm square baking tin and line with non-stick baking parchment.
將17平方釐米的烘烤聽罐內輕抹一層油，裏面貼上一層不粘的烘烤紙。Tip the raspberries into a solid-bottomed shallow pan. Halve the passionfruit and scoop the seeds and juice into the pan. Add the lemon juice, cover the pan and cook over a medium heat until the raspberries have softened and cooked down to a pulp.
將山莓倒入固底的淺平底鍋。將百香果切開，將籽和果汁倒入平底鍋。加入檸檬汁，蓋好鍋蓋，用中火烘焙，直到山莓變軟至漿狀。Remove from the heat and push the fruit through a fine nylon sieve into a bowl. Weigh the resulting purée and return it to a clean pan. Add an equal quantity of preserving sugar and stir over a low to medium heat until it has dissolved. Continue to cook for about 30 minutes, stirring frequently with a wooden spoon, until the purée has reduced and thickened considerably to the consistency of jam and reached setting point.
關火，將山莓放入精細的尼龍濾網中輕擠至碗內，稱量擠出的果漿，放入乾淨的平底鍋。加入等量的蜜餞糖，用低中火烹飪，直到溶解。繼續煮大約30分鐘，用木質湯匙不停攪拌，直到果漿變濃稠，成爲醬狀，並且可以凝固。Use a rubber spatula to scoop the purée into the prepared tin and leave to set for at least 6 hours or overnight.
使用橡膠抹刀將果醬抹進準備好的聽罐裏，放置待凝固，大約需要6小時或者一夜時間。Cover a baking sheet or tray with a sheet of non-stick baking parchment sprinkled liberally with caster sugar. Flip the pastille mixture out of the tin and on to the sugar-covered paper, and carefully peel off the backing paper. Cut into pastilles and toss in the caster sugar to coat completely. Leave to dry for 1 hour before packaging.
在烘培板或者烘焙盤上蓋一片不粘的烘焙紙，均勻地撒上細白砂糖。將果粒糊從聽罐中取出，放在灑滿糖的烘焙紙上，仔細去掉襯紙。切成顆粒狀，裹滿細白砂糖。在包裝前晾乾一小時。Stored in an airtight jar these pastilles will keep for 4–5 days.
放入密封容器內，果粒可保存4至5天。
