2 pounds Anjou pears
1 pound frozen blueberries
4 cups sugar, divided
½ cup water
6 Tablespoons pectin
3 Tablespoons fresh lemon juice
- Line an 8-inch square pan with aluminum foil.
- Wash, peel, core, and slice pears in half.
- 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.
- Allow the mixture to cool slightly. Then purée in a blender or food processor, in batches if necessary, until it is very smooth.
- Combine pectin with one cup of sugar.
- Return the purée to the saucepan and add lemon juice and sugar/pectin mixture.
- 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.
- Scrape the purée into prepared square pan and smooth the surface with a spatula.
- Allow to cool at room temperature for an hour. Then cover and refrigerate for two hours, or up to two weeks.
- 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.
- Pâté will keep in the refrigerator for about two weeks.