Amaretto Sours Pastilles

Another adult treat,  these have the distinct sweet-sourness of a lot of popular sweets but with the warmth of amaretto, kirsch and vermouth.

Ingredients

• For the pastilles:
• 60ml Amaretto
• 60ml kirsch
• 60ml In the loop Rose Vermouth
• 180g caster sugar
• 80g liquid glucose
• 10g pectin
• 10ml lemon juice
• 2ml almond extract
• For the sour sugar:
• 50g granulated sugar
• 5g citric acid

Method

1. In a saucepan put the Amaretto, Kirsch, Vermouth, 100g of the sugar and all the liquid glucose and bring to the boil.
2. While this heats up, mix the remaining caster sugar with the pectin in a small bowl. Then slowly whisk the pectin mixture into the boiling pan ensuring no lumps are left. Continue to cook over a medium heat, while stirring continuously, until the mixture reaches 112°C on a thermometer.
3. (If you do not have a thermometer you can test if the mix is ready by carefully removing a pea size amount and placing it in a cup of cold water. Remove it after 20 seconds and it should have formed a soft ball.)
4. Once the mix has reached 112°C, remove it from the heat and stir in the lemon juice and almond extract.
5. Pour the mixture into silicone moulds (of a shape of your choice) and leave to set for 2–3 hours in a cool, dry place or in the fridge.
6. Whilst the pastilles set, mix the granulated sugar and citric acid in a bowl and set to one side.
7. Remove the pastilles from the moulds and roll them in the sour sugar. You can sprinkle with more citric acid if you want them really sour.