This 56-piece fruit square assortment highlights strawberries, raspberries, blackberries and apricots. To make them, we heat pure fruit puree to a high temperature, mix in sugar and pectin in small amounts, then slowly cook the mixture until it arrives at just the right consistency. The puree is then poured into a square frame, allowed to cool, then cut into one and a quarter inch squares. Finally, the cut squares are tossed in organic sugar three separate times over a period of two days.
They are as fresh and supple as could be and are better than any French pate de fruits we have found.