Orange pâte de fruits

for a framework of approximately 20 x 20 cm


For the orange pocheés:
125 g of sugar
250 g water
200 g of oranges

For pâte de fruits:
g. 3 tartaric acid
g. 2 water
g. 30 sugar
g. 6 pectin jaune
g. 175 orange pochées drained and pureed
g. 125 fresh orange juice
g. 300 sugar
g. 70 glucose


Method:
Prepare a syrup by boiling and the water and sugar. Remove the ends from oranges and slice as finely as possible (about 2 mm thick).Put the slices on the bottom of a container, creating a uniform layer (up to 1.5 cm thick) Pour the boiling syrup over oranges, cover and let marinate for at least 24 hours.

Dissolve the tartaric acid in water. Mix the pectin with 30 g of sugar. Pour into a saucepan the orange juice and oranges pochées, set at 40 ° C and add the pectin mixed with the sugar, bring to a boil and add the sugar and glucose. When the mixture reaches 106 °C add the tartaric acid stirring continuously and immediately pour into the mold and let cool to room temperature, cut into cubes and put in granulated sugar.