Fruit paste with dried fruit

ingredients	preparation
850g Banana purée 150g lemon juice	Combine and heat
70g sucrose 18g yellow pectin	Add and boil for a few minutes
770g sucrose 140g glucose syrup DE 44 70g invert sugar dough	Gradually add
10g citric acid solution	Once the temperature reaches approx. 105/107°C or 75°C Bx, take off the heat and add citric acid
130g NPN-HA1BY 2pod(s) Vanilla	Pour a part of the mixture over hazelnuts paste mixed with vanilla, emulsify and mix
Pour straight away into the frames and cover in cling film Cut 22x22mm squares and sprinkle with sugar

ingredients	preparation
1000g apricot puree	Heat the purée
70g sucrose 24g yellow pectin	Add and bring to a boil for 5 minutes
770g sucrose 140g glucose syrup DE 44 70g inverted sugar syrup	Add and bring to a boil for 5 minutes
14g citric acid solution	Once the temperature reaches approx. 105/107°C or 75°C Bx, take off the heat and add
50g NPN-AL1BBY 70g CHM-P35LBAR	Pour a part of the mixture over hazelnut paste mixed with vanilla, emulsify and mix
18g orange flower water	Finally
Pour into frames and once cooled down cover in cling film Cut 22x22mm squares and sprinkle with sugar, crushed hazelnuts and orange sugar, leave aside

ingredients	preparation
1000g Sour cherry purée	Heat the purée
70g sucrose 24g yellow pectin	Add, and boil for approx. 5 minutes
770g sucrose 140g glucose syrup DE 44 70g inverted sugar syrup	Gradually add
14g citric acid solution	Once the temperature reaches approx. 105/107°C or 75°C Bx, take off the heat and add
100g NPN-AL1BBY Q.S. bitter almond powder	Pour a part of the mixture over almond paste, emulsify and mix
Pour into frames and once cooled down cover in cling film Cut 22x22mm squares and sprinkle with sugar, laminated almonds and lemon sugar, leave aside

Recipe