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Pâtes de Fruits – French Fruit Jellies

It was restaurant week recently in the Twin Cities. Carolyn, Joe, Jon and myself were fortunate to secure a table at the Chambers Kitchen. It’s located on two floors of the Chamber’s Hotel in downtown Minneapolis. We enjoyed a delicious dinner which ended with a trio of tasty treats including tiny French macarons, house-made marshmallows and pâtes de fruits.

Remembering that my friend Zoë François posted on her blog three recipes for these petite jellied fruits that burst with flavor, I decided it was high time I tested her recipes. Knowing that I had Meyer lemon and peach juice in the freezer and fresh rosemary and thyme in the fridge, in two grocery store stops I had the Certo liquid pectin and pure grapefruit juice. (It was 2 stops as the first store didn’t have the Certo.)

The flavor combinations I used were Meyer Lemon-Rosemary, Peach-Thyme and Grapefruit-Vanilla Bean. Another flavor combination that I think would be out of this world would be Grapefruit-Tellecherry peppercorn. I can report that Zoë’s recipes [1] worked beautifully. There’s no reason to re-type the recipes here. You can follow her step-by-step directions right from her site under

I discovered too, that any pâtes that are not rolled in sugar can be stored in an air-tight container in the refrigerator for at least two weeks. (That’s how long it took me to get back to them to take a photo!)