Pastila in the dryer for fruits and vegetables

If you are thinking about how to keep your favorite apples for the cold season, pastilles in the dryer can be a great solution. Perhaps, this is the most budgetary variant of harvesting fruits, because it does not require sugar or huge labor. Pastila is well preserved, but its main advantage is that the vitamins in it are kept to the maximum, because the prolonged influence of high temperatures does not result in fruit being exposed.

Such a delicacy can be cooked and without the purpose of long storage, but simply as a dessert. Preparatory work takes quite a bit of time and effort, and then the smart machine works. You will need to simply select the program, and after the due date take out the ready-made pastille: fragrant, thin and very tasty. And that everything went well, we will consider all the stages in detail.

Delicacy with history

Such a dessert in Russia began to be prepared a long time ago. The mention of pastil is contained in the sources of the times of Ivan the Terrible. The crushed berry and fruit puree was spread over the fabric stretched over the frame, and dried in a cooling furnace, without closing the damper. The gradual decrease in temperature made it possible to dry the fruit mass evenly. Today, the pastille in the dryer is done on the same principle.

There is another recipe in which egg whites are added to the beaten fruit pulp. The color of such a pastilla is lighter, and the structure is more magnificent. But this delicacy needs to be cooked in an open oven, since it needs a higher temperature than the electric dryer can provide. Such a pasta is called Kolomenskaya - by the name of the city, in which, according to legend, it was invented. The recipe was widely used in the USSR, sweetness was spread throughout the country. This delicacy was so famous and popular that it was exported abroad even during the Iron Curtain. Did such a pastille in the home, whipping the mashed potatoes with proteins, drying the layers in the oven. But the protein-free pastyla for a long time was devoted to undeserved oblivion. Of course, it was manufactured industrially, but domestic production almost came to naught. Today, with the advent of electric dryers, we can prepare such a sweetness ourselves, choosing for our households only the best quality products.

Apples for pastille

In the old days for this dessert used acid varieties of apples: antonovku, titovku. Often apples were mixed with apples. Honey was added for sweetness, and later sugar.

Pastila in the dryer for vegetables and fruits can be prepared from any variety. The technology does not require adding any sweeteners, it's only a matter of taste. If you like sweet, choose white fill , rice, golden - they have enough fructose, sugar and does not need. Remember, the pastille is much sweeter than the raw raw fruit, thanks to the evaporation of the liquid.

Preparation for the process

Apple pastilles in the vegetable dryer will turn out more tenderly if you completely clear the fruit from the peel. Even steamed and carefully broken by a blender, it creates a graininess.

Rinse apples, brush, grate, remember with your hands. They will let out the juice, which will be enough to cook the mashed potatoes. If the variety does not have a pronounced juiciness, pour a little water and put on the stew.

There is another way, more useful and simple. Just fold the whole apples with the peel on the deco and bake in the oven until cooked. The time depends on the size of the fruit, the temperature regime and the settings of the oven.

Ways of making puree

Puree from a grated apple, wipe through a colander, mash with a crowbar or blend with a blender. And with baked apples you need to remove the skin, in parallel separating the pulp with a spoon, and take out the middle. It may seem that it is not even necessary to interrupt, it is so soft it turns out. But the pastille in the dryer will be more gentle, if you get a little pissed on it.

Drying process

Spread a circle of parchment on the grate and gently spread the puree over it. One kilogram of apples is enough for an average of 5-6 rounds of pastille. The layer of the mashed potatoes should be up to a centimeter, or even even less - 0.4-0.5 cm. Then you will get a thin and smooth pastille that will easily fold into a roll. The pastille in the dryer will cook for an average of 20-22 hours.

The settings depend on the model of the electric dryer. Usually recommendations for the preparation of pastilles are contained in the instructions. You can either select the desired mode, or set the regulator to a temperature of 37-40 degrees.

That's all, the active phase of cooking homemade apple pastila is completed, it remains only to wait about a day.

Do I need sugar?

Will you get enough sweet pastille in the dryer? Recipes for the preparation of this delicacy, for the most part, do not contain a mention of sugar. Of course, the exception is the most acidic varieties or slightly unripe fruit that must be harvested. In any case, the choice is yours. Focus on your own tastes. Strict recommendations simply do not exist, and arguments in favor of sugar, and against it, you can find a lot. But the fact remains: in the original recipe, the sweetener is.

Spices, additional ingredients

And do you know that homemade pastille in a dryer can be cooked not only from apples? You can supplement the recipe with any berries and fruits. Moreover, you can experiment not only with the tastes, but also with the coloring. For example, with the help of puree made of blueberries or black currants, you can prepare a paste in a strip or peas. Imagine how great such sweetness will look on the table!

Gourmets consider the most successful partners of apples cinnamon, vanilla, plum, cherry, pear, honey. Strawberry gives a pleasant pink tint and recognizable taste, even if it is much less than apples. A peach and a non-peacock will fill the sweetness with a sunny yellow shade and give softness. Tandem blackberries, blueberries and cranberries will make this sweetness a true record for vitamins. A small amount of cocoa will give a steady chocolate flavor. Apple-plum paste is very common in the Caucasus. By the way, there it is not considered a dessert, and sometimes it will even blow to meat. Be sure to try this combination.

Prepare all kinds of mashed potatoes that you plan to use, separately from each other. Mix already whipped, homogeneous masses. Otherwise, it will be very difficult to achieve homogeneity. Before pouring on the parchment, once again blend the blender fruit and berry puree.

Storage and expiration dates

When the pastille in the fruit dryer is ready, take it out with the parchment support. You can store the pastille with paper, rolled into rolls. The parchment will not allow the sweetness to stick together. Cut strips 5-6 cm wide, fold and thread them. Fold the pastille in clean dry jars, cork and clean in the refrigerator.

You can store the pastille without paper. Roll rolls, wrap food film. On average, the pastille is stored for about six months.

Serving to the table and palatability

This dessert can be served for tea, coffee, cocoa. A vitamin-rich pastille made from apples in a dryer is perfect for a children's menu. It will successfully replace non-nutical chewing gums and sweets. Many children like to eat a pastilla with a snack with sweet porridge (oatmeal, semolina) and dishes from cottage cheese. If you are treating a pasty kids, take care of drinks: juice, kefir, milk. Sweet pastille can cause thirst.

In the cold season, the pastille can be served to mulled wine and other hot drinks with a degree. In summer, you can offer a pasta as a light snack for dessert wine.

Usually this sweetness is served on flat common plates, but can be decomposed and portioned.

Pastila can be eaten by hand, without using dessert cutlery. Some prefer to serve large layers rolled into rolls, but someone likes to pre-cut the pastille less and dust with powdered sugar.