Sunny summer fruits and berries are tasty and fresh and in the form of various desserts and sweets.
One of such tidbits is pastille.
Cooking takes a certain amount of time, although, in fact, it is simple and differs literally from trifle to recipe.
Apricot pastille is very sweet, it is sometimes even cooked without adding sugar at all.
The set of products is practically unchanged in different recipes, but the technology can be selected for maximum convenience.
Apricot marshmallow at home - general principles of preparation
• Apricots for pastille should be used well ripened. It would even be better if they are slightly overripe. Unripe fruit for the preparation of such a treat is not suitable. If only one such apricot gets into the pastille, it will be bitter.
• Prepared apricots must be washed, cut off the damaged pulp and remove the seeds.
• Prepare apricot marshmallows at home, both fresh and cooked. The fruits are steamed in the oven or boiled on the stove, achieving uniformity of mass. Then grind on a sieve. Often they are crushed with a blender or grind with a meat grinder before heat treatment.
• Mashed potatoes are simmered over minimal heat until it is almost doubled, and spread a thin layer on a prepared baking sheet or large tray. On it it is brought to readiness - dried. The thinner the pastille layer, the longer it is stored.
• Apricot pastille at home can be dried in a room with a good draft, in the sun or in the oven. Sweetness is considered ready when it ceases to stick, becomes dense enough and at the same time easily folds.
• The finished treat is rolled up, cut into curly slices, rolled in icing sugar and placed in prepared trays or small jars. Store in the refrigerator. For longer storage in the absence of cold, I roll the glass jars with metal lids.
• Apricot pastille can be prepared with and without sugar, with citric acid or nuts. Often, when cooking, pectin is added to fruit puree. For flavoring put cinnamon.
Apricot marshmallow at home - a classic old recipe
Ingredients:
• two kilograms of ripe apricots;
• four table. tablespoons of sugar.
Cooking method:
1. Rinse the fruits well, break each in half, remove the stone and cut off the damaged areas of the pulp.
2. Fold the halves in a large copper or enameled basin. Pour in sugar and mix, put on low heat. If the fruit is very sweet, you can not add sugar.
3. Constantly stirring, boil, achieving uniformity of fruit mass. The more you stir, the better. Even with the smallest burning, apricot marshmallow will have an unpleasant rancid taste.
4. After the fruits are well cooked, grind them through a rare metal sieve.
5. Cover a large tray or baking sheet with parchment paper and grease well with non-aromatic vegetable oil.
6. On top of the parchment with a thin layer (up to half a centimeter), spread the mashed potatoes and smooth it with a spoon.
7. After this, the pastille should be dried well. The desired effect is achieved in a well-ventilated room or in the sun. It usually takes 3-4 days to dry.
8. On the fourth day, carefully, starting from the corner, turn the layer with the oil side up and ventilate it during the day.
9. Then roll the pastille, roll it in a dish and put it in the refrigerator.
Apricot pastille at home with citric acid
Ingredients:
• one kilogram of ripe apricots;
• a small pinch of citric acid;
• a kilogram of unrefined sugar.
Cooking method:
1. Cut clean fruits not damaged by rot into two halves, remove the seeds and place in a saucepan. Pour in a glass of water and put on moderate heat.
2. When the contents of the pan boil, reduce the heat to a minimum, cover the container with a lid and cook for another ten minutes.
3. Then grind the softened pulp through a sieve and transfer the mashed potatoes to a clean pan.
4. Pour 200 g. sugar, stir well and boil quickly. Stir, reduce heat to the minimum and continue cooking until the mass thickens.
5. Pour in the remaining sugar, add another glass of water and add citric acid. Continue cooking over low heat until all the liquid has evaporated and the fruit puree is thick.
6. Put the hot mass in a uniform layer in a suitable dish and put in an electric dryer for three hours.
7. When the pastille dries well, cut it into small, curly pieces, fold it into a glass container and cover with a nylon cover.
Apricot marshmallow at home in a slow cooker
Ingredients:
• a pound of apricot;
• white sugar - 1 tbsp. l
Cooking method:
1. Rinse the apricots thoroughly, dry well and remove the seeds.
2. Sprinkle with sugar, put the fruits in the cooking bowl of the multicooker.
3. In the panel, set the "Baking" mode and start the execution. Cook with the lid open for at least one hour. Apricot mass should be doubled.
4. Then put the softened fruits in a bowl and beat well with a blender.
5. Lightly grease a clean cooking cup with oil and put mashed potatoes in it. Cook as before for an hour.
6. Spread thick mashed potatoes with an even centimeter layer on a well-oiled sheet of parchment and air dry.
7. Cut the pastilles into arbitrary pieces, sprinkle with powdered sugar or small coconut flakes and put them in a jar or pans.
Apricot pastille at home in the oven
Ingredients:
• ripe apricots;
• granulated sugar.
Cooking method:
1. Rinse the apricots well under the tap. Break each fruit in two and remove the stone.
2. Fold the halves of the fruits in a large pot, overlaid with sugar, and place the bowl in a warm oven.
3. Cook at 70 degrees, until the fruit let out the juice and turn into a "mess".
4. After that, remove the container from the oven, stir everything well with a spoon and pour on a baking sheet lined with oiled parchment. The layer should be thin, approximately 0.5 cm.
5. Dry the pastille until cooked indoors for about three days.
6. Then roll, roll into pieces, and place in a dry glass jar.
7. If you will not store sweets in the refrigerator, cover the jar with a capron lid, but rather roll it with a metal one. During long-term storage, hermetically sealed pastilles will not be beaten by food moth.
Apricot nut pastille at home
Ingredients:
• sweet ripe apricots - 2 kg;
• 800 gr. white sugar;
• 200 gr. almonds;
• a small pinch of cinnamon.
Cooking method:
1. Twist clean, pitted apricots twice through the middle grill in a meat grinder.
2. Pour the mashed potatoes into a thick-walled pan and set to simmer on the smallest fire. Mashed potatoes should not boil, even slightly.
3. Pour all measure of granulated sugar into the hot fruit mass and season with cinnamon.
4. Add the chopped almonds as small as possible. Nuts should be chopped, not powdered.
5. Thoroughly stir everything and leave the pastille to cook, systematically stirring until it is boiled almost twice.
6. Gently lay the hot mass so as not to burn yourself on oiled parchment paper lined with a roasting pan. The layer thickness should be at least 0.5 cm and not more than 1.5 cm.
7. Level and place to dry in a hot oven (50 degrees). Duration depends on the thickness of the pastille.
8. Roll the well-dried apricot pastille into a roll and cut into small pieces.
Apricot marshmallow at home without cooking
Ingredients:
• well ripened apricots;
• light honey.
Cooking method:
1. Pure clean, cut in half apricots without seeds, beat with a mixer into a smoothie.
2. Add honey to your taste and beat well again.
3. Then put the resulting fruit puree on a cling film spread out over a large roasting pan or baking sheet.
4. Smooth it with a thin, half-centimeter layer and cover with gauze. Do not stack the cheesecloth in several layers, one is enough, and be sure to ensure that the cheesecloth does not come into contact with the apricot mass.
5. Put the pastille in the sun and dry well.
6. Cooked in this way apricot marshmallow is not stored for long. It is advisable to spend it within a month from cooking.
Apricot marshmallow at home with "Confiture"
Ingredients:
• two and a half kilograms of overripe, soft apricots;
• one kilogram of refined granulated sugar;
• 10 gr. "Confiture" or any other pectin with lemon.
Cooking method:
1. Rinse and rinse the apricots well. If the fruits have places damaged by rot and worms, cut them off. Choose apricot kernels, cut the flesh into small pieces and mash with a blender.
2. Pour in sugar, add "Confiture" and, stirring well, put on medium heat.
3. Cook, constantly stirring, so that the fruit puree does not burn, not less than half an hour.
4. Take a large sheet of foil and form a mold with small sides from it.
5. Lubricate the home-made form with non-aromatic vegetable oil and put hot mashed potatoes in it. Flatten in a thin layer and set to dry.
6. After the top dries well, turn the pastille over and dry the underside just as well.
7. Cut the prepared pastille into small plates and roll each roll.
Apricot pastille - homemade cooking tricks and tips
• For long-term storage, fill the pastille with a thin layer, so it will dry better.
• Also, be sure to dry well the lower layer of treats, turning the layer over after the top has dried well.
• If you grind fruit puree after cooking through a sieve, the pastille will be more uniform, without pieces of skin. But it will take more time to freeze.
• If the apricots are ripe and sweet enough, you can not add sugar, or reduce its quantity.
• The added almonds can be ground in a coffee grinder. But nevertheless, it tastes better when it contains interspersed nuts.
