情人节爱心美味甜点私密配方

　　Raspberry and passionfruit pastilles from Annie Rigg's Gifts from the Kitchen.

　　Raspberry and passionfruit pastilles

　　Cut these pastilles into small squares, toss in caster sugar and pack into pretty glass candy jars tied with ribbons and a gift tag.

　　One batch of this recipe will make enough pastilles to fill a couple of standard-sized jars, or one big one.

　　Try using a small heart-shaped cutter to stamp out the pastilles, toss in sugar and package into little bags or boxes as wedding favours or Valentine's gifts. Any offcuts are a little gift to yourself.

　　Makes 20 pieces

　　400g raspberries

　　3 passionfruit

　　juice of lemon

　　approx. 300–400g preserving sugar with added pectin

　　caster sugar, to serve

　　Lightly oil a 17cm square baking tin and line with non-stick baking parchment.

　　Tip the raspberries into a solid-bottomed shallow pan. Halve the passionfruit and scoop the seeds and juice into the pan. Add the lemon juice, cover the pan and cook over a medium heat until the raspberries have softened and cooked down to a pulp.

　　Remove from the heat and push the fruit through a fine nylon sieve into a bowl. Weigh the resulting pureeand return it to a clean pan. Add an equal quantity of preserving sugar and stir over a low to medium heat until it has dissolved. Continue to cook for about 30 minutes, stirring frequently with a wooden spoon, until the puree has reduced and thickened considerably to the consistency of jam and reached setting point.

　　Use a rubber spatula to scoop the puree into the prepared tin and leave to set for at least 6 hours or overnight.

　　Cover a baking sheet or tray with a sheet of non-stick baking parchment sprinkled liberally with caster sugar. Flip the pastille mixture out of the tin and on to the sugar-covered paper, and carefully peel off the backing paper. Cut into pastilles and toss in the caster sugar to coat completely. Leave to dry for 1 hour before packaging.

　　Stored in an airtight jar these pastilles will keep for 4–5 days.

　　山莓和百香果粒

　　将果粒切成小块，裹上细白砂糖，装入漂亮的糖果玻璃瓶，外面系上丝带和礼品签。

　　这些果粒需要用几个标准大小的广口瓶来装，或者用一个较大的瓶子。

　　试着用一个小的心形切刀来切果粒，裹上糖，装进小的袋子或者盒子里，作为新婚贺礼或者情人节礼物。切掉的边边角角自己尝尝也不错。

　　做20份。

　　400克山莓

　　3个百香果粒

　　柠檬汁，用量为1/4个柠檬

　　大约300克至400克添加了果胶的蜜饯糖

　　细白砂糖，备用

　　将17平方厘米的烘烤听罐内轻抹一层油，里面贴上一层不粘的烘烤纸。

　　将山莓倒入固底的浅平底锅。将百香果切开，将籽和果汁倒入平底锅。加入柠檬汁，盖好锅盖，用中火烘焙，直到山莓变软至浆状。

　　关火，将山莓放入精细的尼龙滤网中轻挤至碗内，称量挤出的果浆，放入干净的平底锅。加入等量的蜜饯糖，用低中火烹饪，直到溶解。继续煮大约30分钟，用木质汤匙不停搅拌，直到果浆变浓稠，成为酱状，并且可以凝固。

　　使用橡胶抹刀将果酱抹进准备好的听罐里，放置待凝固，大约需要6小时或者一夜时间。

　　在烘培板或者烘焙盘上盖一片不粘的烘焙纸，均匀地撒上细白砂糖。将果粒糊从听罐中取出，放在洒满糖的烘焙纸上，仔细去掉衬纸。切成颗粒状，裹满细白砂糖。在包装前晾干一小时。

　　放入密封容器内，果粒可保存4至5天。

　　Vocabulary:

　　pulp: 浆状物

　　puree: （用水果、熟的蔬菜压成的）酱，糊，泥