Plum candy: a selection of classic and modern recipes for natural goodies

This is an original Russian dessert. Our ancestors knew a lot of ways to process a rich fruit and berry crop. It is believed that the method of drying mashed potatoes was first applied in Kolomna. Dessert from these places was even exported to European countries.

Cooking in the oven

In ancient times, pastille was prepared in a stone oven or dried in the sun. In a city apartment, dessert is easiest to make in the oven.

Classic

You will need:

• 700 g of plums;
• 70 g of sugar.

Cooking

1. Divide the fruit into halves, remove the seeds.
2. Place the slices peeled down on a baking sheet and bake for 20 minutes at 200 ° C.
3. Pure the cooled fruit in a blender or in a meat grinder.
4. Grind the mass through a sieve to get rid of the particles of the peel. But this is optional.
5. Add sugar and simmer for two to three minutes to dissolve the granules. It is important that mashed potatoes should not boil.
6. Cover the pan with parchment so that its edges rise above the sides.
7. Pour the workpiece into a baking sheet and flatten.
8. The delicacy in the oven, heated to 75 ° C, is dried for eight to ten hours with the door ajar. If the appliance has a convection function, the drying time is reduced to six hours.
9. Turn off the gas and let the dessert stand in the oven for another hour and a half.
10. Remove the dish and let it cool completely.

Sugarless

You will need:

• 6 kg of sweet ripe plums.

Cooking

1. Peel the fruits. Without stones you get about 5-5.1 kg of raw materials.
2. Puree with a blender or meat grinder. The second option is preferable, because the blender can not cope with a hard peel.
3. Lubricate the pan with vegetable oil and spread the mashed potatoes over it. The layer thickness is about 5 mm.
4. Dry the workpiece in the oven at 100 ° C for five hours. The door should be slightly ajar.
5. Cut the prepared hot marshmallow into portions or roll it into a roll.

With apples

You will need:

• 300 g of plums;
• 1 kg of apples;
• 200 g of sugar.

Cooking

1. Place on a baking sheet covered with parchment, halves of plums and apple slices without a peel and a core.
2. Bake in oven at 150 ° C until soft.
3. Combine the cooled fruit with sugar and beat with a blender to make the mass homogeneous.
4. Pour mashed potatoes onto a baking sheet covered with parchment. The layer thickness should not exceed 8 mm.
5. Dry for eight hours at 70 ° C. The oven door should be slightly ajar.

With pears

You will need:

• 500 g of plums;
• 500 g pears;
• star anise star;
• half a teaspoon of cardamom.

Cooking

1. Peel and cut the fruit into medium sized pieces.
2. Add spices to the fruit and put on medium heat for 15 minutes.
3. Puree mass.Do not forget to remove the star anise star from the pan.
4. Pour the mashed potatoes onto a baking sheet covered with parchment. The layer thickness is about 7 mm.
5. Dry the dessert for six hours at a temperature not exceeding 100 ° C. Do not forget to open the oven door.

From jam

You will need:

• plum jam;
• walnuts at your discretion.

Cooking

1. Cover the pan with parchment and spread the jam over it with a thin layer.
2. Heat the oven to 50-75 ° C and dry the workpiece for five to six hours with the door ajar.
3. Grind nuts with a rolling pin or using a coffee grinder.
4. Sprinkle the hot treat with crumbs, cover with parchment and roll with a rolling pin so that the nuts “imprinted” in the dessert.

With egg white

You will need:

• 1 kg drain;
• two egg whites;
• 200 g of sugar.

Cooking

1. Place the peeled fruit on a baking sheet, sprinkle with sugar and bake for 20 minutes in a well-heated oven.
2. Interrupt with a blender.
3. Beat the squirrels in a lush foam.
4. Gently introduce the protein mass into the fruit.
5. Cover the baking sheet with foil and transfer the egg-plum mass into it with a dense layer of 3-4 cm.
6. Dry in the oven at 60 ° C with the door ajar for four to five hours.
7. Cut the finished treat in portioned bars and sprinkle with powdered sugar, coconut, or cocoa.

Dessert in fashionable appliances

The arsenal of modern housewives has long been not limited only to the oven. Modern kitchen appliances are available for women, with which you can also cook pastille.

In a slow cooker

1. Free the fruits from the seeds, put in the bowl of the device and pour sugar to taste.
2. When the fruit starts to juice, turn on the "Stew" mode and cook for half an hour.
3. Mash the mass with a blender or grind through a sieve.
4. Cook in Stew mode for four to five hours.
5. Pour the mass into a flat container covered with cling film.
6. Put the cooled dessert overnight in the refrigerator so that it seizes faster.

In the electric dryer

1. Mash raw plums.
2. Add honey or sugar at your discretion and stir until the sweetener dissolves.
3. Lubricate the pallets with oil and spread the plum mass in a thin layer.
4. Cook 12 hours at 65 ° C.

In the microwave

1. Fold the peeled fruits in a microwave container and place in the oven. Warm up for ten minutes at maximum power.
2. Grind the mass through a sieve.
3. Add sugar of your choice.
4. Heat 25 minutes at maximum power.
5. Cover the container with a wet gauze, reduce the power by half and cook for a quarter of an hour.
6. Stir the mashed potatoes, cover with a napkin again and cook for another 15 minutes.
7. Repeat this algorithm until two-thirds of the original mashed potatoes evaporate.
8. Transfer the product to a container covered with a film and cool.

Storage

Mistresses prefer to store dessert in three main ways.

1. In the banks. Strip the treat into strips. Twist them. Put the “snails” in a clean and dry glass jar with a nylon cover.
2. In parchment. Put the pastille on a sheet of parchment (in whole or in portioned strips). Twist into a roll and lock. This can be done with a thread or tape.
3. In the film. Twist the whole layer with a roll (so that the layers do not stick together, they can be lightly sprinkled with starch). Wrap tightly with foil to block air.

The pastille is stored in a cool dark place for up to two months. But just not in the refrigerator. At low temperatures and high humidity, it becomes white and becomes sticky.

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