Apple fruit candy

Pasta from fruits and berries, our ancestors learned to do several centuries ago. They put mashed potatoes in a thin layer on the fabric and dried in the oven, gradually adding new layers. It was possible to dry the fruit mass in order to get a useful delicacy in the open air. Over time, the technology of cooking dessert improved, but not much has changed. Pasta from apples remained one of the easiest sweets to prepare, although this process takes a lot of time. Given that apple trees in most regions of our country bear fruit well, the delicacy of these fruits is inexpensive and sometimes is a good way to find the use of fruits ripened in large quantities.

Cooking Features

The technology of making pastila from apples may vary, but the general principles do not depend on the recipe.

For the preparation of apple puree, which serves as the basis for marshmallow, no peel is used. Fruits can be peeled immediately or after roasting in the oven. The core with seeds is usually removed at the stage of preparing apples for baking, but sometimes after it.
Sugar or honey is often added to puree: they not only improve the taste of the dessert, but also help it thicken more quickly.
With marshmallow honey, it turns out to be more delicious, but it sticks more to the hands. Buckwheat honey can interrupt the flavor of apples. With floral honey, the fruit candy thickens very slowly, remains slightly sticky.
Sometimes egg whites are used to make pastes, then it is white and airy, like a store.
When using egg whites, in the event that they are not prescribed by heat treatment, you can only choose products that you are sure are safe. Before breaking eggs, they must be thoroughly washed with a sponge and soap.
For color and flavor, you can add juice and puree of other berries and fruits, natural colors and flavors to apple paste.
When drying applesauce in the oven, leave the door open. Close the oven at this time is possible only if the stove has a convection function and you have activated it.

Pastille, prepared without adding proteins, can be stored at room temperature, it will not spoil for at least 4 months. If proteins were used, it is impossible to store pastila for more than a month at room temperature, so the refrigerator should be the storage place for such a dessert. Pre-marshmallow sprinkled with powdered sugar, placed in containers or cans that can be tightly closed.

Apples paste with sugar

Composition:

apples - 2 kg;
sugar - 0, 2 kg;
water - 100 ml.

Preparation Method:

Wash apples, put them on a baking sheet, pour water on it.
Heat the oven to 170 degrees, put a baking sheet in it, bake the apples for 40 minutes.
Wait for the apples to cool to a non-scalding temperature. Divide them into several pieces and rub through a sieve, separating the flesh from the rind, seeds and other rough parts of the fruit.
Lay parchment on a baking sheet.
Reduce the temperature in the oven to 80-90 degrees.
Combine applesauce with sugar and beat with a mixer for 5-10 minutes.
Spread the apple mixture on a baking sheet, level with a spatula Mashed potatoes should be a thin layer (5 mm thick or slightly more).
Place the baking tray in the oven for 6 hours. Keep the door open at this time.
After a specified time, remove the baking sheet from the oven. Sprinkle the fruit candy with powdered sugar or starch to make it less sticky.
Cut the product into strips, roll into rolls.

Put the pastille in jars and containers, close them tightly and place in a place of permanent storage. For such a marshmallow, it is desirable that the place is cool, protected from light, but it will not spoil in an ordinary kitchen cabinet.