Pastille is a delicacy that has been prepared in our country since ancient times.
It is tasty and healthy, contains a large amount of vitamins, and is stored for a long time.
I like pastilles for both adults and children.
If you want to enjoy natural sweets prepared by your own hands, you will definitely like carefully selected recipes for homemade pastille.
Homemade pastille - general principles of preparation
Prepare a marshmallow from any berries and fruit. The process of preparation, although painstaking and not quick - it’s worth it - the finished product is very tasty, fragrant and most importantly useful, the result of the work will meet all expectations.
For preparation, the initial product is thoroughly washed and twisted, whipped, mashed in puree. Then the mass is boiled, if necessary, adding sweeteners: sugar or honey, after which it is lined on parchment paper and dried in the sun.
If you want to feast on pastille in the winter season, then you can dry the mashed mass in the oven by lining it with a thin layer on a baking sheet.
The finished pastille becomes dense, but at the same time not stiff and overdried. It can be easily rolled up or bent.
The finished product can be stored for up to 4 months at room temperature in a well-ventilated room in canvas bags.
Recipe 1. Apple marshmallow at home without sugar
Ingredients:
• two kilograms of sweet apples;
• water.
Cooking method:
1. Rinse the apples thoroughly, cut a thin layer of peel, cut in half, remove the core. Then cut the fruit into small slices.
2. Put the apples in a thick-walled pan, preferably in a cauldron or in a saucepan, but not in an enameled container, otherwise the apples will be burnt, and the taste of the prepared pastille will turn out with bitterness.
3. Pour fruit with cold water, the amount of water should be no more than one centimeter from the bottom of the pan so that the apple mass does not burn.
4. Stew apple slices for one hour over low heat.
5. After the allotted time, the apples will begin to disintegrate in mashed potatoes, then remove the stewpan from the heat and filter the fruit mass.
6. The remaining apple mass is passed through a sieve with small holes, in the end we get a gentle brown mass.
7. On the baking sheet we line the parchment paper, spread the applesauce with an even layer of 5-6 mm.
8. Put the baking sheet in the oven preheated to 120 degrees, dry the pastille with the door open for an hour.
9. Gently turn the pastille over, leave for another 2.5 hours, reducing the temperature to 90 degrees.
10. Remove the finished apple marshmallow from parchment, cut into slices, ribbons, shapes.
Recipe 2: Apple Marshmallow at Home with Sugar
Ingredients:
• 300 grams of apples;
• one chicken egg protein;
• 60 ml of water;
• 10 g of agar-agar;
• 150 g of sugar.
Cooking method:
1. Peel the apples, cut out the core, cut into slices.
2. Put the fruit in a pan, pour a third of a glass of cold water, close the pan with a lid.
3. Stew the apples for about forty minutes, until they begin to fall apart.
4. Remove the pan from the stove, cool the apples and wipe through a sieve.
5. Add one chicken protein to the applesauce, whisk until a homogeneous consistency, the color of the mass should become pale brown.
6. Pour agar-agar 60 ml of cold water, set aside for 15 minutes to the side, then add sugar and put on low heat. We warm the mixture to 105 degrees.
7. Cool the syrup to 65-70 degrees, pour into applesauce, beat the mass with a mixer at the lowest speed.
8. We line the baking sheet with cling film, fill the apple mass with an even layer, let the mass stand for 12 hours under the scorching sun in a well-ventilated area.
9. After carefully take out the film with the pastille, cover the baking sheet with baking paper, turn the sheet of pastille on it. You can cut a large sheet into small stripes or squares.
10. Dry the pastille for another two days in the sun or for an hour and a half in an oven preheated to 100 degrees with the door open.
Recipe 3: Quince Marshmallow at Home
Ingredients:
• 800 grams of sweet and sour apples;
• one and a half kilograms of quince;
• two liters of water;
• 1.3 kilograms of sugar;
• two lemons.
Cooking method:
1. Thoroughly rinse quinces and wipe with a towel. Cut into four parts, remove the stone, put in a saucepan.
2. From the washed apples, cut the peel, cut the core. Cut the fruit into slices, put in the quince to the quince.
3. Pour in water, cook over low heat for about an hour.
4. Wipe the resulting mass through a sieve, add the juice of two lemons and granulated sugar.
5. We again set a slow fire, cook the mass, stirring, 15 minutes before thickening.
6. Put the viscous and well-boiled mass on a clean, large wooden board moistened with water.
7. Level the mass with a wide knife so that the thickness of the layer is no more than one centimeter.
8. Cover the pastille with dry gauze, remove for a day in a well-ventilated room for drying.
9. After a day, we turn the dried pastille onto a baking sheet lined with paper, and dry it in the oven for three hours. In this case, the oven must be warmed up to 110 degrees in advance, and during cooking the oven door must remain ajar.
Recipe 4: Jam at home
Ingredients:
• one liter of thick fruit jam;
• three chicken proteins.
Cooking method:
1. Put the jam in the blender bowl, beat, wipe through a sieve.
2. Add the egg whites to the jam, beat the mass until smooth at slow speeds.
3. We line the mass of jam with an even layer on a baking sheet, lining it first with baking paper.
4. Dry the jam in an oven preheated to 120 degrees for one hour on one side, another hour on the other. Do not forget to leave the door ajar so that air circulates inside the oven.
Recipe 5: Raspberry Marshmallow at Home
Ingredients:
• a kilogram of fresh raspberries;
• vegetable oil;
• a liter of raspberry juice;
• powdered sugar.
Cooking method:
1. We put raspberries in a colander, rinse it, leave for a while, so that the glass has excess water.
2. Transfer the berries to the pan, put it in the oven, simmer in a heated oven for about 30 minutes.
3. Wipe the steamed raspberries through a strainer.
4. Raspberry puree mix with raspberry juice, put on low heat. Boil the mass, stirring, until it halves in volume.
5. Line the form with parchment paper, grease it with vegetable oil, pour in raspberry puree, level it.
6. Dry in direct sunlight or in an oven preheated to 80 degrees.
7. Cut the raspberry pastilles and sprinkle with powdered sugar.
Recipe 6: Plum Marshmallow at Home
Ingredients:
• kilogram of yellow plum;
• vegetable oil to lubricate the mold.
Cooking method:
1. Thoroughly rinse the plums, remove the seeds, put them in a pan. Grind with a hand blender in mashed potatoes.
2. Pour the mashed potatoes into an enameled pan, cook over low heat, stirring occasionally, until the plum mass is cooked 2.5 times.
3. The mass is cooled and poured into a two-centimeter-thick layer lined and oiled.
4. Preheat the oven to 70 degrees, lay out the forms with plum mass.
5. Dry for three hours with the cabinet door ajar.
Recipe 7: Pear Marshmallows at Home
Ingredients:
• kilogram of pears;
• vegetable oil;
• half a glass of sugar.
Cooking method:
1. Cut the washed pears into slices, cut the core.
2. Boil the prepared fruit, pass through a sieve.
3. Add sugar to the pear mass.
4. Put mashed potatoes on a slow fire. Boil the mass twice.
5. We line the paper in the form, grease it with oil.
6. Put the pear in a thin layer, dry the pastille in the oven, heated to 70 degrees, for two hours.
Recipe 8: Apricot Marshmallow at Home with Apricot kernel
Ingredients:
• two kilograms of apricots;
• 750 grams of sugar;
• 200 grams of apricot kernels;
• vegetable oil;
• two pinches of cinnamon.
Cooking method:
1. Remove the seed from the apricots, twist the fruits themselves in a meat grinder or grind them in a blender, and thoroughly wash the seeds and dry them in the oven on a dry baking sheet.
2. We take out the nuts from the dried kernels, grind them.
3. Put the apricot puree on low heat, bring to a boil, pour chopped nuts, cinnamon and sugar.
4. Boil the mass, stirring occasionally, two to three times.
5. Spread the pastille in hot form on a baking sheet lined with greased paper, with a layer of 1-1.2 cm.
6. Put the baking sheet for 4 hours in the oven, heated to 50 degrees.
Marshmallow at home - secrets, tricks
• The peel of apples, which must be cleaned before cooking, can be used to make homemade compotes.
• It is not necessary that the pastille should be from one type of fruit or berries; you can safely set experiments by mixing different fruits.
• Do not forget to open the oven door if you are drying the mashed potatoes in the oven. So pastille grasps faster.
• If you dry the pastille in the sun, cover it with a piece of dry gauze.
• It is convenient to store the finished pastille by cutting into long strips or small squares.
• Ready marshmallows can be stored not only in canvas bags, but also in dry glass or plastic containers.
