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pâtes de fruits
fruity and sweet
Pâtes de fruits are soft jelly-like squares (pavés) or discs (pastilles) or other shapes that appear every Christmas by the fruit sections in French supermarkets.
The Auvergne, which used to be covered with orchards, invented the process in the 15th century as a way of preserving the crop, originally calling the result confiture sèche. The fruit is first scalded, crushed into a pulp, reduced by half through evaporation. Then just as much sugar is added, slow cooked for a long time, then poured into molds.
Cruzilles in Clermont-Ferrand has been making them since 1880.
Image by Patafisik