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Did You Know?

Baby Boomers who smoked marijuana in the sixties are, today, not getting diagnosed with Alzheimers at the rate they should be.

Happy Medicating!

Sugar Plum Pates de Fruits

Sugar Plum Pates de Fruits

Cannabis infused gummies are more popular than infused brownies, and we can easily make them at home with a little sugar and a box of jello. 

But sometimes, like during the holidays when visions of sugar plums dance in our heads, we want more than simple, easy gummies. We want grown up gummies. We want real fruit, not jello. We want icebox plums, so sweet and so cold. 

I love plums, but you can use any fruit you like in this recipe. Fresh fruit, pureed in the blender, works best, but I just made a batch with some plum preserves I got from the market, and they were lovely. 

To get the same number of milligrams into each piece, use an 8x8 baking dish to form a slab of pate and slice individual pieces with a ruler and and a pizza cutter. 

Vegans are not fans of gelatin, but the paleo crowd loves it. Pates de Fruits are typically made with pectin instead of gelatin, so vegans will be happy with this recipe. But feel free to substitute gelatin for the pectin, if you prefer. 

At the dispensary, buy a gram of concentrate like co2 oil, shatter or wax. To decarboxylate the concentrate, preheat oven to 250 degrees. Place concentrate in a small, oven safe bowl and heat for 30 minutes. Heat melts the concentrate so it distributes evenly through the fruit mixture. 

Sugar Plum Pates de Fruits

Makes 30-35 servings (20-25 mg per piece)

Ingredients:

1 gram decarboxylated cannabis concentrate

1 3/4 cups plum puree

1 1/3 cups granulated sugar

1 teaspoon lemon juice (or citric acid)

1/4 teaspoon salt

1/3 cup light corn syrup

1/2 cup liquid fruit pectin

sanding sugar

1. Line an 8x8 baking dish with parchment paper. In a medium pot over a medium heat, bring plums and half the sugar to boil. Stir well until all of the sugar is dissolved. 

2. Add remaining sugar, lemon juice and salt and bring back to a boil. 

3. Add corn syrup, pectin and cannabis concentrate. cook about 20 minutes, stirring frequently, and bring temperature up to 220 degrees. Mixture will get very thick. 

4. Remove from heat and pour mixture into an 8x8 baking dish or molds. Let cool for several hours until set. 

5. Flip dish over and pop pate out of the dish and onto a clean work surface. Cut into 32 1x1 inch pieces, using a ruler and pizza cutter.

6. Let dry for a few hours, then roll pieces through a shallow dish of sanding sugar. 

Store in an airtight container in a cool, dry place for a couple of weeks. 

 

If you have any questions about pates, leave them in the comments. 

Happy Medicating!

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