Breakfast/ Fodmap/ Sweets

Raspberry Pecan Gelée

Raspberry Pecan Gelée

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Serves: 6 Cooking Time: 20 min active, 1 hr inactive


  • 3/4 cup organic previously frozen and defrosted raspberry
  • 3/4 cup organic granulated sugar
  • 2 tsp Grass Fed Organic Ghee
  • 1 tbsp lemon zest
  • 1/4 cup + 1 tbsp chopped pecans



Mix raspberry and sugar in a small pot on high for 5 min


Lower to medium and add the Ghee, pecans and lemon zest and cook down for about 10-15 min until sugar is completely dissolved and slowly bubbling, constantly stir to prevent the sugar from burning on the sides of the pot


Remove from heat and spoon 6 piles on parchment paper, flattening with the back of the spoon


Allow to cool at room temperature for at least 1 hr


To store in fridge cut around parchment paper and layer Raspberry Pecan Gelées on top of each other for up to 2 weeks

This was a complete accident. For a whipped yogurt based dessert I was making, I was toying with the idea of a sweet fruity component and had planned on using some previously frozen raspberries I had taken out of the freezer. I had also thought about making some candied pecans to top the dessert and then just got lazy and thought to mix the two. I knew that the raspberries contained trace amount of pectin which with the aide of acid, helps to gel a substance which is often why you see them in jams and jellies.  After cooking all the ingredients down and letting the sugar be a almost candy like state, the thick sauce is then transferred to a parchment paper and allowed to cool down and form into a gel. Imagine my surprise when not only did the entire thing gel perfectly, but is the perfect accompaniment to top a piece of buttered toasted bread for breakfast, sweeten up your morning yogurt, and can be featured alongside some melted brie for elegant appetizers at your next bash.

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