Dried apricot pastille recipe. Apple marshmallow with cream of dried apricots and orange from Maya Koroleva

3rd course of the 4th menu
Fruit is an immense scope for a flight of fancy. So many delicious and healthy things you can cook with them! For example, I suggest you cook apple marshmallow with dried apricot and orange cream. The dessert is prepared exclusively from fruits and does not contain additional sugar, so I recommend it to those who follow their figure.

Step 1

So, we prepare fruits and dried fruits and proceed!

Step 2

First of all, you need to thoroughly rinse the dried apricots under running water, place it in a deep bowl and pour boiling water over it. You can forget about dried apricots for the time being (for 15 minutes).

Step 3

In the meantime, let's work on apples. Apples need to pick up sweet and sour, plump, not too juicy. Antonovka would be ideal, but other apples will do. So, we remove the core from the apples, peel them and cut them into small slices.

Step 4

Then we put them in a saucepan with thick walls and put them on a minimum fire to languish. After a while, apples will begin to release juice, so you do not need to add water. Simmer the apples until they become quite soft.

Step 5

When the slices soften and break easily with a spatula, you can remove them. Now let's start the blender. We grind our apples into a homogeneous puree without lumps. At this stage, sweet tooth can add a little sugar or honey. But this is purely individual and depends not only on taste preferences, but also on the variety of apples that will be used. For example, I got a puree with a pleasant sourness, which went well with sweet cream and dried apricots and oranges.

Step 6

Then we line a small baking sheet or baking dish with baking parchment and pour our applesauce there. We put in an oven preheated to 80-100 degrees for an hour and a half. If you have a microwave and a suitable glass or ceramic dish, you can put the marshmallow there. It will take much less time (7-10 minutes), but you need to be careful not to burn the delicacy.

Step 7

Having put the marshmallow to dry, we return to the preparation of the filling. In addition to dried apricots, we also need the zest of half an orange and the pulp of a whole fruit. Therefore, we wash the orange well and remove the orange part from half of the fruit with the smallest grater, without touching the white part. Then we take out the pulp, remove all the films and mix with the zest. It is advisable to remove the films over the bowl so that all the juice flows there.

Step 8

Drain the water from the dried apricots, put it in a saucepan, add new water, but just a little so that it covers the dried apricots. In the same pan, put the orange with zest and juice. We put the pan on a small fire and simmer for about 15 minutes until the dried apricots soften.

Step 9

Then the blender comes to the rescue again. We take the device and grind the orange with dried apricots into a puree. The cream turns out to be sweet (due to dried apricots), but not cloying (due to orange) and very fragrant. Vanilla or cinnamon can be added if desired. I did not add, because the cream is already very fragrant.

Step 10

When the marshmallow dries, take it out of the mold and remove the paper. If the pastille is ready, then it turns out very easily.

Step 11

And then you can decorate the dessert at your discretion. For example, I made small horns and put them on a saucer, decorating with mint leaves.

Obviously, the taste of this marshmallow will directly depend on the taste of dried apricots. How dry it is will vary the amount of moisture needed to soak dried apricots. It is important to obtain a soft and as homogeneous as possible puree, which will then be dried in a thin layer.
Theoretically, you can add finely chopped nuts, coconut, spices to the puree.
A very simple recipe for marshmallow from dried apricots of European cuisine step by step with a photo. Easy to cook at home in 1 day. Contains only 283 kilocalories. Author's recipe of European cuisine.

Preparation time: 5 min
Time for preparing: 1 day
Amount of calories: 283 kilocalories
Servings: 4 servings
Reason: Fasting, dessert

Complexity: Very simple recipe
National cuisine: European cuisine
Dish type: Desserts and pastries
We need: Oven

Ingredients for four servings
Water 100 ml
Dried apricots 200 g
Sugar 1 tbsp. l.

Step by step cooking
Prepare dried apricots, water and sugar.
Rinse the dried apricots, place it in a saucepan. Add water and bring to a boil, set aside for an hour. The dried apricots should soften well.
Place soft dried apricots in a blender bowl. Grind.
Add sugar.
Grind into a smooth puree.
Put the dried apricot puree on a sheet of parchment paper, smooth it out.
The layer thickness should be approximately 5 mm. Dry in the oven at 50°C for 6-8 hours. Leave overnight out of the oven.
Remove from paper and cut into random pieces.

Sunny summer fruits and berries are tasty and fresh and in the form of various desserts and sweets.

One of these delicious foods is marshmallow.

Cooking takes a certain amount of time, although, in fact, it is not difficult and differs literally in details from recipe to recipe.

Apricot marshmallow is very sweet, it is even sometimes prepared without adding sugar at all.

The set of products is practically unchanged in different recipes, but the technology can be selected for maximum convenience.

Pastila from apricots at home - general principles of preparation

Apricots for marshmallows should be used well ripened. It will even be better if they are slightly overripe. An unripe fruit is not suitable for making such a treat. If only one such apricot gets into the marshmallow, it will be bitter.

Prepared apricots must be washed, cut off the damaged pulp and remove the seeds.

Apricot marshmallows are prepared at home, both fresh and cooked. The fruits are steamed in the oven or boiled on the stove, achieving a uniform mass. Then grind on a sieve. Often they are crushed with a blender or ground with a meat grinder before heat treatment.

The puree is simmered over low heat until it is almost doubled, and spread in a thin layer on a prepared baking sheet or large tray. On it, they bring it to readiness - they dry it. The thinner the layer of marshmallow, the longer it is stored.

Apricot marshmallows 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 stops sticking, becomes dense enough and at the same time easily folds.

The finished delicacy is rolled up, cut into curly pieces, rolled in powdered sugar and placed in prepared trays or small jars. Stored in the refrigerator. For longer storage in the absence of cold, glass jars are rolled up with metal lids.

Apricot pastille can be prepared with or 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. spoons 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. Place the halves in a large copper or enamel basin. Pour in sugar and, after mixing, put on a small fire. If the fruit is very sweet, sugar can be omitted.

3. Constantly stirring, boil, achieving uniformity of the fruit mass. The more often you stir, the better. Even with the slightest burning, apricot marshmallow will have an unpleasant rancid taste.

4. After the fruits are well boiled, grind them through a rare metal sieve.

5. Line a large tray or baking sheet with parchment paper and grease well with non-aromatic vegetable oil.

6. Spread the puree over the parchment in a thin layer (up to half a centimeter) and level it with a spoon.

7. After that, the marshmallow should be dried well. The desired effect is achieved in a well-ventilated area or in the sun. Drying usually takes 3-4 days.

8. On the fourth day, carefully, starting from the corner, turn the layer over with the oil side up and ventilate it during the day.

9. Then roll up the marshmallow, put it in a bowl 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, rot-free fruits into two halves, remove the bones and place in a saucepan. Pour in about a glass of water and put on moderate heat.

2. When the contents of the pot 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 puree to a clean saucepan.

4. Pour 200 gr. sugar, stir well and boil quickly. Stir, turn down the heat to the very minimum and continue to cook until the mass thickens.

5. Pour in the remaining sugar, add another glass of water and add citric acid. Continue to cook over low heat until all the liquid has evaporated and the fruit puree is thick.

6. Put the hot mass in an even layer in a suitable dish and put it in an electric dryer for three hours.

7. When the marshmallow dries well, cut it into small, curly pieces, put it in a glass container and cover with a nylon lid.

Pastila from apricots at home in a slow cooker

Ingredients:

Half a kilo of apricot;

White granulated sugar - 1 tbsp. l.

Cooking method:

1. Rinse the apricots thoroughly, dry well and remove the pits.

2. Sprinkle with sugar, put the fruit in the cooking bowl of the multicooker.

3. On the panel, set the "Baking" mode and start the execution. Cook with the lid open for at least one hour. The apricot mass should be reduced by half.

4. Then put the softened fruit in a bowl and beat well with a blender.

5. Lightly grease a clean cooking bowl with oil and pour the puree into it. Cook as usual for an hour.

6. Spread thick puree in an even centimeter layer on a well-oiled sheet of parchment and air dry.

7. Cut the finished marshmallow into arbitrary pieces, sprinkle with powdered sugar or fine coconut flakes and put in a jar or bowl.

Pastila from apricots at home in the oven

Ingredients:

Ripe apricots;

Granulated sugar.

Cooking method:

1. Rinse the apricots well under the tap. Break each fruit in half and remove the pit.

2. Fold the halves of the fruit into a large pot, layering with sugar, and place the container in a warm oven.

3. Cook at 70 degrees until the fruit starts to juice and turn into a "porridge".

4. After that, remove the container from the oven, stir everything well with a spoon and pour it onto a baking sheet lined with oiled parchment. The layer should be thin, about 0.5 cm.

5. Dry the marshmallow until ready in the room for about three days.

6. Then roll up, cut into pieces and put in a dry glass jar.

7. If you store sweets not in the refrigerator, cover the jar with a nylon lid, but rather roll it with a metal one. During long-term storage, the food moth will not beat the hermetically sealed marshmallow.

Apricot nut marshmallow at home

Ingredients:

Sweet ripe apricots - 2 kg;

800 gr. white granulated sugar;

200 gr. almonds;

A small pinch of cinnamon.

Cooking method:

1. Clean, pitted apricots, twist twice through the middle grate in a meat grinder.

2. Pour the puree into a thick-walled saucepan and set to simmer on the lowest possible heat. Puree should not boil, even slightly.

3. Pour the whole measure of granulated sugar into the hot fruit mass and season it with cinnamon.

4. Add chopped almonds as finely as possible. Nuts should be precisely chopped, and not crushed into powder.

5. Stir everything thoroughly and leave the marshmallow to cook, stirring systematically until it is almost doubled.

6. Gently, so as not to burn yourself, spread the hot mass on oiled parchment paper lined with a brazier. 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). The duration depends on the thickness of the marshmallow.

8. Roll the well-dried apricot marshmallow into a roll and cut into small pieces.

Pastila from apricots at home without cooking

Ingredients:

Well ripened apricots;

Light honey.

Cooking method:

1. Puree pitted apricots, cut in half, with a mixer into a smooth puree.

2. Add honey to your taste and beat well again.

3. Then put the resulting fruit puree on a cling film spread over a large roasting pan or baking sheet.

4. Smooth it out with a thin, half-centimeter layer and cover with gauze. Do not fold the gauze in several layers, one is enough, and be sure to make sure that the gauze layer does not come into contact with the apricot mass.

5. Put the marshmallow in the sun and dry well.

6. Apricot marshmallow prepared in this way is not stored for a long time. It is desirable to use it within a month from preparation.

Pastila from apricots 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 the apricots and sort well. If there are places damaged by rot and worms on the fruits, cut them off. Remove the pits from the apricots, cut the flesh into small pieces and puree with a blender.

2. Pour in sugar, add "Confiture" and, stirring well, put on medium heat.

3. Cook, stirring constantly so that the fruit puree does not burn, for at least half an hour.

4. Take a large sheet of foil and shape it into a mold with small sides.

5. Lubricate a homemade form with non-aromatic vegetable oil and put hot mashed potatoes into it. Smooth out a thin layer and set to dry.

6. After the top dries well, turn the marshmallow over and dry the underside just as well.

7. Cut the finished marshmallow into small slices and roll each roll.

Apricot marshmallow - home cooking tricks and tips

For long-term storage, pour the marshmallow in a thin layer, so it dries better.

Also, be sure to dry the bottom layer of the treat well, turning the layer over after the top dries well.

If the fruit puree is rubbed through a sieve after cooking, the marshmallow will be more homogeneous, without pieces of the skin. But it will take more time for it to freeze.

If the apricots are overripe and sweet enough, sugar can be omitted or reduced.

Added almonds can be ground in a coffee grinder. But still, pastila is tastier when it has interspersed nuts.

Pastila has a pronounced fruity taste and delicate texture. The pastille mass does not retain its shape. Products from this mass must be cast, not deposited. The basis is a mixture of applesauce with a high content of pectin (from Antonovka or boiled down), sugar and egg white (the protein does not need to be whipped separately). Pastila is not prone to sugaring. Flavored with vanilla.

Pasta Ingredients:

250g sugar
250g applesauce (3-4 apples),
10g protein (3 teaspoons),
1 sachet of vanilla sugar.

Syrup:
160g sugar
60g water
3 g of agar (1 teaspoon with a slide).

powdered sugar for sprinkling.

Pasta recipe:

Agar is soaked in 60g of water in a saucepan where the syrup will be boiled.

We bake the apples (in the microwave for 4 minutes), scrape out the pulp, rub through a sieve or grind with a blender into a homogeneous smooth puree.

Mix 250g of this puree with sugar and a bag of vanilla sugar. Let stand until completely cooled. When sugar is added, the puree will become more liquid, but when cooled, it will slightly gel.

We heat the agar until dissolved, in a saucepan we get the gel. Add sugar to it. There is a lot of sugar, but when stirred, the mixture will become liquid.
Over medium heat, stirring constantly, bring to a boil. Boil for a minute or until a temperature of 107 ° C. Set aside the syrup from the heat to cool slightly. You can replace a third of the sugar in the syrup with molasses or glucose syrup to prevent the syrup from sugaring.

While the syrup is cooling, add the protein to the applesauce and beat at room temperature at the maximum speed of the mixer until bright and a significant increase in volume. We get a thick almost white mass.

Pour in a thin stream of slightly cooled, but still hot syrup (80-90 ° C), stirring with a mixer at the lowest speed.

Products with agar harden at a temperature of 40 ° C, we do not allow the mixture to cool, but immediately cast the products.
Pour the mixture into a mold lined with baking paper. The optimal thickness of the mixture is 2cm. Form size 20x25-30cm.

Let the marshmallow harden at room temperature for 5-6 hours. Sprinkle the surface with powdered sugar. We turn the finished layer on the board.
Again, sprinkle with powder and cut with a circular knife along the ruler into pieces 2 cm wide and 8 cm long.

Roll them well in powder.

And put on a wire rack to dry, for 6-8 hours. We store the finished marshmallow in a bag to avoid drying out.

Pastila is a sweet made from fruit puree with the addition of nuts, raisins and other dried fruits. Apricot marshmallow is easy to prepare at home, especially if the kitchen is equipped with a food processor and dryer: chopping devices help prepare a first-class fruit mixture, and the dryer preserves vitamins and nutrients in the delicacy. In addition, in the dryer, the marshmallow thickens faster and takes on the desired consistency.

How to prepare apricot pastille at home: a simple recipe

Ingredients

apricots 300 grams

Servings: 2
Time for preparing: 12 minutes

How to make apricot marshmallow: recipe with photo

Wash 300 grams of apricots. Remove the seeds from the fruit, then:

Grind the apricots in a food processor or blender.
Taste the puree and add sugar according to your own taste. Mix the mixture again using a food processor or blender.
Take out the silicone dryer tray. Soak a cotton pad in vegetable oil and lubricate the future marshmallow stand with it, including the inside and outside of the side.
Place the silicone tray on the dryer's plastic stand.
Pour the apricot puree into the pan. Spread the fruit mixture evenly over the entire area with a spoon.
In order for the puree to have a uniform consistency, make a couple of movements from side to side, as if sifting flour.
Place the tray on the dryer along with the plastic stand. Cover the device with a lid.
Select the second drying mode, which allows you to save nutrients and enzymes in the fruit.

Pastila from apricots in the dryer should stay for 12 hours. The finished sheet of delicacy has a whole dense texture. It easily moves away from the pallet and does not tear. If traces of mashed potatoes still remain on the silicone stand, place the oriental sweet in the dryer for some more time.

With proper storage, marshmallow will lie quietly for 3-4 months. If you make a large number of blanks at once, you can forget about store-bought sweets for the whole autumn and winter.

The basic storage rules look like this:

Pastila must be rolled up into a tube, wrapped with cling film and placed in a sealed package - a special container or glass jar. In this case, the treat can be kept at room temperature.
Also, dessert can be wrapped in food paper, tied with a rope and placed in the refrigerator.

How to cook apricot marshmallow without sugar? The recipe looks exactly the same, but at the stage of turning the apricots into puree, you do not need to add granulated sugar. If desired, it can be replaced with honey.