Intense Halibut, Fruit, and Chorizo Gelée with Garlic Toasts

Serves 18
Cooking spray
1 teaspoon olive oil, divided
1 ounce Spanish chorizo sausage, diced
¾ cup sugar, divided
6 tablespoons pomegranate concentrate, tangerine concentrate, or cranberry puree
2 tablespoons unsweetened applesauce
2 tablespoons light-colored corn syrup
½ cup chopped onion
3 garlic cloves, sliced
¼ cup dry sherry
¼ cup fat-free, lower-sodium chicken broth
¾ tablespoon chopped fresh flat-leaf parsley
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
½ (28-ounce) can no-salt-added diced tomatoes, drained
½ (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
2 (5-ounce) skinless halibut fillets
½ (3-ounce) package liquid fruit pectin (such as Certo)
½ teaspoon fresh lemon juice
4 (½-ounce) slices ciabatta bread
1 garlic clove, halved

1. Preheat broiler to high.  Line a 9 x 5-inch loaf pan with plastic wrap; coat plastic with cooking spray.
2. Heat a large sauté pan over medium heat.  Add ½ teaspoon oil to pan; swirl to coat.  Add chorizo; sauté 2½ minutes.  Increase heat to high; add 10 tablespoons sugar, fruit concentrate or puree, applesauce, and corn syrup in a saucepan.  Bring to a boil; cook 30 seconds.  Add onion; sauté 3 minutes or until just tender.  Add sliced garlic; sauté 1 minute.  Add sherry; cook 1½ minutes, scraping pan to loosen browned bits.  Stir in broth and next 5 ingredients (through chickpeas); stir to combine.  Nestle halibut fillets in stew; spoon tomato mixture over fillets.  Cover and simmer 4 minutes.  Add pectin; return to a boil.  Cook 1 minute, stirring frequently, until fish flakes easily with a fork or desired degree of doneness.  Remove from heat.  Stir in the lemon juice.  Pour mixture into prepared pan; cool.  Cover; let stand at room temperature overnight.
3. Meanwhile, place ciabatta slices on a baking sheet.  Broil 1 minute or until toasted.  Brush toasts with remaining oil; rub toasts with cut sides of halved garlic clove.
4. Sprinkle top of gelée evenly with ½ tablespoon sugar.  Invert onto a cutting board.  Discard plastic.  Cut into 18 pieces.  Place remaining sugar in a shallow dish; gently roll gelées in sugar.  Serve piled over toasts.