Line a loaf tin or a 20x20cm cake tin with greaseproof paper and have it nearby. The loaf tin will produce thicker pâte de fruits and the cake tin will give thinner, so it's down to your preference or whatever tin you have in the cupboard.

Place the puree, 150g of the sugar and liquid glucose in a heavy bottomed pan and bring to a boil.

Mix the remaining sugar and pectin together, when the puree mixture has come to a boil, whisk in the pectin and sugar and cook on low until the temperature reaches 104C.

Add the lemon juice and the anise, continue to cook for another 3-4 mins.

Pour the pâte de fruits into the tin and leave to set for 3 hours.

Cut the fruit into your desired shapes and sizes and roll them in the sugar. Store in an airtight container in a cool dry cupboard or in the fridge.