Frattini or Fruit Pastels from Antonio Carluccio’s new book, Simply Cooking.
At Christmas I bought a box of pâté de fruits from France - the little cubes dusted with sugar tasted of real fruit, which inspired me to create this recipe. These pastels can be made with either home-made or commercial jam and eaten either as petit fours, or with cheese for lunch. Makes 120.
1 kg jam of any kind
juice of 1 1/2 lemons
a little vegetable oil
caster sugar, to dust
Put the jame and lemon juice in a pan and stir over a medium heat untul the jam has softened and the mixture resembles a sticky paste.
Lightly grease a small ceramic tray with the oil, pour in the mixture and leave to cool. Cut the mixture into small cubes and roll each into walnut-sized balls. Dust with sugar before placing into paper petits fours cases.
Antonio Carluccio’s Simply Cooking is published by Quadrille.