Yep, I saw that recipe in my first search and I was annoyed because the author didn't specify the end cooking temp. Rather, it was just boil for a few minutes, which was too vague for me. I know how fussy pate de fruits can be. I since found that if I changed my Google search terms to "wine jellies" I was more successful and I found this: https://www.jamieoliver.com/recipes/uncategorised-recipes/mulled-wine-jelly-sweetshttp://www.dessarts.com/2014/02/red-wine-pate-de-fruit.html
I used this recipe as a guideline for a wine country event last year. I kind of followed the directions but you've got to cook it a little more. Do a test batch first so you know how your pectin works. I also made my own applesauce; it will set based on how runny it comes out.
I remember it tasted reaaalllyy good!
Edit: let us set at room temp overnight. Not the fridge.
Well, as luck would have it, my life got upended 3 weeks ago when my mom had to go into a nursing home. I've been in senior care hell. I hope I get another opportunity to do them at some point.....How did it come out?