Ingredients

2 pounds Anjou pears

1 pound frozen blueberries

4 cups sugar, divided

½ cup water

6 Tablespoons pectin

3 Tablespoons fresh lemon juice

Instructions

  1. Line an 8-inch square pan with aluminum foil.
  2. Wash, peel, core, and slice pears in half.
  3. In a medium saucepan over medium heat, stir together pears, blueberries, two cups of sugar, and water. Simmer gently until pears are quite tender, about 20 minutes.
  4. Allow the mixture to cool slightly.  Then purée in a blender or food processor, in batches if necessary, until it is very smooth.
  5. Combine pectin with one cup of sugar.
  6. Return the purée to the saucepan and add lemon juice and sugar/pectin mixture.
  7. Bring to a low simmer and cook, stirring frequently, especially as it reduces, until the mixture is quite thick, about one hour. It should part briefly when you run a wooden spoon down the middle.
  8. Scrape the purée into prepared square pan and smooth the surface with a spatula.
  9. Allow to cool at room temperature for an hour. Then cover and refrigerate for two hours, or up to two weeks.
  10. When ready to serve, place remaining 1 cup sugar in a dish. Invert the pâté de fruits onto a cutting board and slice into ¾” squares. Roll the squares in sugar.
  11. Pâté will keep in the refrigerator for about two weeks.