pâtes de fruits, in the french tradition...just in gummi form. then, serendipitously, I discovered a promising lead in a cookbook featuring san francisco ferry building (farmers' market) recipes.
so here's an attempt at the more traditional plum pâtes de fruits. you know, to help a junkie out through the season between fresh plums and holiday candies. don't judge.
lavender plum candy
adapted from the san francisco ferry plaza farmers' market cookbook
4 pounds damson or italian plums, pitted and chopped
2 tbsp water
juice of 1/2 lemon
1 tsp culinary quality (organic, untreated) dried lavender blossoms
4 c. (approx) sugar, plus
1 c. (approx) large grain sugar, for dusting
in large, heavy enameled cast iron or other non-reactive pot, combine plums, water, lemon juice and lavender blossoms. place over low heat and cook until fruit is very soft, about 20 minutes.
line a 9x12 rimmed baking sheet with plastic wrap or parchment, overlapping edges. pour plum paste onto lined pan and spread evenly with rubber spatula. cool, cover, and allow to stand at room temperature for 48 hours. the paste will firm on standing.
invert pan onto cutting board, peel off plastic wrap, and cut paste into about 36 squares. roll in sugar, for sparkly finished look. arrange in layers on waxed paper and store in airtight plastic container at room temp.