You always want to chew something sweet, but at the same time you have to severely limit yourself because of the fear of gaining extra pounds? Familiar feeling? Then you definitely need to try making apple pastille. It is easy to prepare, there is practically no limit, without fear for a figure. And this product is completely natural, consisting of only apples and a little sugar. Be sure to try, a great alternative to the sweet sweets of industrial production.
Ingredients
It takes quite a bit:
- apples 1 kg.
- water 30 ml.
- sugar 1 tbsp
The order of preparation of pastille from apples
Prepare everything you need. Apples can be taken absolutely any. Depending on their sweetness and regulate the amount of sugar. If you are not a fan of sweets, then to most varieties you can not add it at all.
Wash the fruits, cut into quarters, remove the cores with seed boxes. If there are broken or decayed areas, they must also be removed. Fold in a pan of a suitable size. You can even with a slide, when the apples are cooked, their volume will decrease.
Pour in water and put on fire. The liquid is necessary so that at the initial stages the mass does not burn, then it will already stand out in sufficient quantities from the apples.
Stir periodically, bring the fruit to soften. The time depends on the volume and width of the pan. On average, it will take no more than 20 minutes.
Grind everything with a submersible blender until it is as smooth as possible. If desired, you can wipe through a sieve.
Try and add sugar if necessary.
Return the pan to the fire and, with constant stirring, boil for a few more minutes. Time depends on the juiciness of apples and the initial consistency of mashed potatoes. In fact, the thicker it is, the faster the pastille dries. So, if you wish, this item can be skipped.
Put on a baking sheet lined with baking paper.
Distribute as evenly as possible with a thickness of approximately 6-7 millimeters.
Dry in the oven with the door ajar at a temperature of 100 degrees for about 2 hours, but the time will also vary greatly. Ready apple pastille will become transparent, elastic and will not stick to your hands. It should be separated from the parchment when the layer has completely cooled down. The second drying option is longer, you just need to leave the baking sheet in the kitchen, and after 4-5 days the treat will dry up without using the oven.
Using a pizza knife, cut the layers of pastille into strips, twist into a tube and tie with a thread.
You can store apple pastille in the refrigerator in a closed glass bowl for quite a long time.
Look how beautiful. And how delicious - words can not convey! Bon Appetit!
