Fruit and berry pastila is a traditional Slavic delicacy prepared by gradually drying pureed berries and fruits to a plastic state. This homemade marshmallow will be an excellent substitute for store-bought sweets, and the beneficial properties of the product will make you more beautiful and healthier. This will help you, created specifically to facilitate kitchen processes for preparing food for the winter.

Pear-grape-apple pastille with other products without sweetener

Traditionally, sugar or honey is added to the puree during the preparation of marshmallows. This makes it sweeter and more flavorful. But in the pear-grape-apple combination you can do without these sweeteners, because the products themselves are quite sweet and tender. If you do not add sugar or honey, the marshmallow dries faster. It is also worth noting the cost savings, especially if you make preparations in large volumes.

Using pear, grapes and apple as a base, among the additional ingredients you can choose any seasonal or exotic berries and fruits that you have in your home, for example, banana, cherry, kiwi, mango, peach, strawberry. Each product will add its own characteristics to the delicacy to a greater or lesser extent, due to which a real assortment of various types of marshmallows will appear on your table.

It’s impossible not to mention the little tricks with which sugar-free marshmallows acquire an incredible aroma and perfect taste - these are the right additives. For example, apple goes well with cinnamon, so you can safely add a small amount of it to the puree. You can also add a little brandy. During drying, the alcohol will evaporate, but the taste of the drink will remain. Orange juice will add a slight sourness and successfully complement the taste of grapes, just do not add too much of it, because due to excess moisture, the Isidri marshmallow dryer will take longer to dry the products.

Beneficial properties of delicacies made from pears, grapes and apples for children and adults

One product combines the properties of three components rich in vitamins and minerals. Apple is a source of iron. This fruit of health is rich in vitamins C, group B, P and E. By regularly eating apples, you can prevent manganese and potassium deficiency in the body. Thanks to this, blood pressure is stabilized, tooth enamel and bone tissue are strengthened. Apples rarely cause allergies, which allows almost everyone to consume them.

Apple marshmallow is a dietary product, and apples make you feel full for a long period. Therefore, this delicacy is recommended for anyone who is on a diet or wants to lose weight. In addition, the properties of apples improve complexion and freshness of the skin. Young children are especially recommended to consume fresh and thermally processed products, because fiber has a beneficial effect on the formation and functioning of the gastrointestinal tract.
Grapes, in turn, contain vitamin A and B6. Of the minerals, it is rich in magnesium, selenium, phosphorus, potassium, and calcium. Glucose and fructose, which are found in abundant quantities in grapes, promote the production of insulin in the blood.

Its composition is rich in folates - producers of folic acid, so it is extremely important to use it in any form for young people who have decided to conceive a child, as well as for pregnant women, thereby ensuring pregnancy without complications. Antioxidants and essential oils slow down the aging process of the body. Grapes have a beneficial effect on the functioning of the heart, kidneys and respiratory tract.

Pear is a product that saturates the body with sugars; it is rich in enzymes, organic acids, tannins and nitrogen substances, pectins, vitamins C and groups B, P, provitamin A. It also contains flavonoids and phytoncides. But the main value of the pear is its nutritional fiber. Of the micro- and macroelements, it is worth highlighting iodine and potassium. At the same time, pear is a low-calorie fruit and can be consumed in large quantities.
Pears are recommended for consumption by those who suffer from indigestion and weak gastrointestinal tract. Its components play a big role in the hematopoietic process and strengthen the immune system.

If your marshmallow consists of these products, then no seasonal illnesses, problems with the functioning of internal organs, or vitamin deficiencies are scary. And if you add some additional components, the benefits of marshmallow will only increase. The main thing is that there is always an Ezidri vegetable and fruit dryer in the kitchen, otherwise the expected effect will not be achieved.

Choosing products for marshmallows

Our option includes apples, pears and grapes. We will tell you how to choose the right products so that the marshmallow at home turns out very sweet and healthy.

When choosing apples, pay attention to their variety. These should be sweet, large, juicy, ripe fruits. Externally, the fruit should not have any damage, spots from impact, spots, rot, because this is a sign of improper harvesting, transportation in violation of standards, or improper storage of products. Warts and dark spots are a sign of sore fruits. Dry and wrinkled apples will not produce the same flavor as ripe, fresh apples, so choose your fruit carefully.

Pears, like apples, must be ripe. Choose fruits of large, soft varieties with a honey smell and taste. It is better if the fruit is grown by you or somewhere in the countryside. They prevail over greenhouse ones with a large amount of vitamins, and you also have a chance to buy pears that have not been treated with chemicals to speed up the ripening process or improve their preservation.

Grapes come in dark and white varieties, but they are not particularly different in their composition of nutrients and calorie content. In any case, the grape bunch should be dry, with fruits of the same shape and size. Dripping and rotten berries are a sign of staleness or improper storage. When choosing between large greenhouse grapes and small “wild” ones, take the one you like best, because both options can be used in marshmallows. In “wild” grapes, the level of acids is much higher than in greenhouse grapes.

Homemade marshmallow recipe with photos using our method

To prepare the marshmallow, we needed 2.5 kg of apples, 3.1 kg of pears and 2.2 kg of Kishmish grapes. Of this amount of food, 1.6 kg was waste. We dried the resulting fruit and berry puree on 12 trays and obtained 1.1 kg of the finished product. It took approximately 2 hours to prepare the raw materials. The Isidri marshmallow dryer operated at a temperature of +55˚ C for 18 hours.

Fruits and berries were pre-washed and dried. We prepared the trays of the electric dryer by greasing them with odorless sunflower oil. Next, the apples and pears were peeled and cut into cubes. A little more than 150 g of all the ingredients were added to the blender bowl, so that a total of 500 g of product was obtained. Then everything was crushed in a blender and the resulting fruit and berry puree was evenly distributed over the tray using a spoon. Note that the products are crushed quite easily due to the juiciness of the grapes. We do this until all the blanks are used up and the trays are occupied. Pastila is ready to dry! After 18 hours, the result was as expected: soft but durable layers that easily come off the tray, smell good and are very tasty. Now you know how to make marshmallows yourself.

How to properly organize marshmallow storage?

To ensure that the marshmallow does not lose its properties, it must be stored correctly; three-liter dry jars are suitable for this. Wrap each piece of marshmallow in cling film and put everything in a jar, close the lid. In this form it will be stored for a whole year. If you plan to store the marshmallow longer, then use not a simple nylon lid, but a vacuum one, then the marshmallow will not lose its properties for 2 years. You can also use plastic bags with a ziplock closure system. The most important thing is that the storage location is dark and at a stable low temperature: basement, refrigerator, grocery cabinet. Otherwise, due to the heat, the marshmallow may melt and lose its shape. Also, kitchen moths do not disdain marshmallows, so never leave the container open.

Using marshmallows - different variations

Pastila is not only delicious homemade candy. You can take it with you to work or give it to children at school as a snack, as it satisfies hunger well. But if you experiment, marshmallows can become a special highlight of your favorite dishes. For example, this sweetness goes well with dairy products: yogurt, milk, sour cream. So you can make great cocktails for your family or sweet sauces for dessert.

The use of marshmallows in baking is especially popular. It is used as a filling for rolls and twirls, and used to decorate cookies and pretzels. The peculiarity of marshmallow is that it does not add excess moisture, so your baked goods will not settle and will not remain damp.

Pastila makes wonderful jam. You just need to dilute it a little with water, and that’s it - a delicious fresh product is ready! If you add more water, you can please your loved ones with excellent compote, but with the addition of hot water you will get healthy fruit and berry tea.
If you are a lover of creamy sweets: cakes, pastries, then with marshmallows you will discover new ways to decorate and decorate them. And a slight sourness will dilute the cloying monotonous taste of the cream and add such a sought-after sourness.

Pastila made from fruits and berries is another proof that eating tasty and healthy is possible. The main thing is to choose the right products, stick to the recipe, try to keep the Isidri dryer constantly busy with your new creations, and then your table will be filled with new bright tastes, and you will enjoy the opportunity to eat delicious summer products that have not lost their wonderful properties all year round.

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Apples, pears, and grapes were washed, peeled and blended in a blender. Fruits go well with berries. Apples themselves are a little dry, but grapes contain a lot of moisture and therefore they are easily twisted together.

We greased the trays with refined sunflower oil and poured the puree evenly over them.

Was used:

Apples - 2.57 kg;
pears - 3.1 kg;
raisin grapes - 2.2 kg.

Total 8 kg of products. Of this, 1.6 kg is waste.

The pastille was dried for 18 hours at a temperature of +55°C on 12 trays.

From 6.4 kg of purified products, 1.1 kg of marshmallow was obtained. Drying 6 times.

Pear pastille is a delicious and delicate delicacy that even an inexperienced housewife can make on her own at home. This dish contains a minimal amount of sugar, which gives it an undeniable advantage over other winter preparations. Today we’ll talk in detail about how to properly prepare homemade pear marshmallow in this article.

Any variety of pear is suitable for making marshmallows, but preference is still given to fruits with soft flesh.

Before cooking, pears should be thoroughly washed and dried with a towel. Next, the fruits are cut into quarters and cleared of seed boxes. The peel can be cut off with a vegetable peeler, but experienced chefs advise preparing pear pastille in the peel, as it contains a large amount of pectin. If the fruits were partially damaged, then the dented and rotten areas are cut out completely.

Natural pear pastille without sugar in the oven

An unsweetened version of pear marshmallow is suitable for people who suffer from diabetes or fans of a healthy lifestyle who strictly watch their figure.

Ingredients:

• pears – 1 kilogram;
• water – ½ cup;
• vegetable oil for lubrication.

Place the prepared fruits in a saucepan or frying pan with a thick bottom and add water. Water is needed so that the pieces do not stick to the surface until the pears give juice. Cover the container with a lid and simmer over medium heat until the pieces are soft. If the fruit is very juicy and a lot of liquid has been released, then some of the juice can be drained.

After boiling, the pears are pureed. If the fruit was boiled with the peel, then they are ground through a sieve, getting rid of the skins. If the pieces have been cleaned in advance, then they are simply crushed with a blender or potato masher. The main thing is to achieve a uniform consistency.

The slightly cooled, finished puree is placed on a baking sheet covered with baking paper, previously greased with a thin layer of vegetable oil. The speed of cooking depends on the layer of fruit mixture. Its maximum thickness should not exceed 5 millimeters.

You need to dry the marshmallow in the oven at a temperature of 100 degrees with the oven door not completely closed to ensure air circulation. Drying time varies from 1 to 3 hours depending on the thickness of the workpiece.

When warm, the finished marshmallow is rolled into rolls or cut into squares or diamonds.

Watch the video from the channel “ALL-INCLUSIVE HOME” - Homemade pear pastille in the oven

Pear marshmallow with sugar in an electric dryer

Ingredients:

• pears – 1 kilogram;
• sugar – ½ cup;
• water – ½ cup;
• vegetable oil – 1 teaspoon;
• powdered sugar – 1 teaspoon;
• potato starch – 1 teaspoon.

The pears are boiled and pureed in the same way as in the previous recipe. Add sugar to the prepared fruit mass and place the container on the fire. Over low heat, stirring constantly, until the sugar is completely dissolved and the fruit mass thickens slightly.

After this, the trays of the electric dryer are greased with odorless vegetable oil and pear puree is spread on them in a layer of 3 - 4 millimeters. Level the surface with a fork.

You need to dry the marshmallow in the dryer at a temperature of 70 degrees. If there are several trays with workpieces, then in order to ensure uniform drying, the containers are periodically swapped.

The finished marshmallow is cut into small pieces and rolled in a mixture of starch and powdered sugar.

How to diversify pear marshmallows

Fillers for marshmallows can be walnuts, crushed into fine crumbs, sesame or sunflower seeds. For flavoring, you can add cinnamon, ginger or mint leaves.

You can also add purees from other fruits and vegetables to the pear mass. For example, these could be apples, gooseberries, grapes or plums.

A video from the Domestic Troubles channel will tell you in detail how to prepare pear and strawberry marshmallows

Storage methods

Well-dried marshmallows are stored in a glass container directly on the table. If the pieces have a soft consistency, then it is better to store such a product in the refrigerator, covered. You can also freeze excess pear marshmallows in the freezer by pre-packing them in an airtight bag.

These sweets are a delicious and delicate delicacy. In addition, pear pastille at home is a dish that even an inexperienced housewife can make with her own hands in an ordinary kitchen. And also: this dish contains a very small amount of sugar, so it has undeniable advantages over other options for preparing healthy fruit for the winter. Today we will talk about how to make pear pastille at home. Here are some simple recipes.

Preparing the fruit

Any variety of pear is suitable for preparing this dish. However, we give preference to fruits with soft flesh - this will make it easier to work with them. The pears should first be thoroughly washed and then wiped dry with a kitchen towel. Next, cut the fruit into quarters and remove stems and seed pods. The peel can be removed with a vegetable knife, but experienced chefs advise making pear marshmallows at home directly with the peel: it contains pectin and minerals that are beneficial for the human body. If the fruits are partially damaged, cut out the rotten or wrinkled areas.

Pear marshmallow at home: recipe in the oven

By the way, the unsweetened version of this dish is perfect for those who suffer from diabetes, as well as for all fans of a healthy lifestyle, watching their figure, and vegetarians.

We will need:

Cooking process

How to make pear pastille at home?

“Belevskaya” pear pastille at home

Usually (in the classic recipe, invented in the city of Belev, Tula province), the dish is prepared on the basis of apples. Here is an option with pears, which also deserves close attention. This pastille has the most delicate taste of fruit and the structure of a soufflé, and remains juicy, despite the fact that it dries for quite a long time.

Let's cook simply!

First, prepare pear puree (take one kilogram) in a blender. But before that, to a soft state.

Then add half a glass of sugar to the mixture and beat until the puree increases in volume and brightens.

Beat the whites of raw eggs (2 pieces) with half a glass of sugar, adding it gradually.

Combine the pear puree with the whipped egg whites and mix thoroughly (you can use a blender or mixer, or you can do it the old fashioned way, by hand). Place a few tablespoons of the mixture in a separate bowl to grease the finished dish.

Spread the whipped puree in a thin layer (2 cm) on a baking sheet lined with parchment. Sprinkle a little powdered sugar on top, smoothing the layer with a spatula.

Dry in the oven at 90 degrees for 3-5 hours. Then we take it out and cut the layer into several parts - we put one on top of the other, spreading the preserved puree with proteins between them. You can serve it to the table - you'll just lick your fingers!

Pastila is a delicacy familiar to everyone since childhood. It is simply impossible to imagine a more delicious and at the same time healthy sweetness. Especially if it is prepared without any sugar at all. It's very easy to make with pears.

Pear marshmallow recipe

Ingredients:

• pears – 1 kg;
• granulated sugar - 1 tbsp.;
• water – 250 ml.

Preparation

Let's look at a simple option on how to make pear marshmallow. So, wash the fruits thoroughly and cut them into small slices. Pour some water into a saucepan and add the chopped pears. Boil them over low heat until soft, rub thoroughly through a sieve and boil again until excess liquid has evaporated. Then add granulated sugar and cook again, but until the mass thickens completely. Place the hot fruit puree on a baking sheet covered with baking paper. Spread the hot mixture onto the paper and set it to dry in the oven. We roll up the finished marshmallow properly and store it in hermetically sealed glass jars. That's all, the pear pastille is ready!

Pear pastille in the dryer

Pastila can be prepared not only from fresh pear fruits, but also from. Let's find out in more detail how to make such a delicacy in the dryer.

Ingredients:

• sugar - to taste;
• pear jam – 1 l.

Preparation

To prevent the marshmallow from sticking to the pan during preparation, lightly grease it with vegetable oil in advance. Then we prepare a thick puree from the pears, which we then carefully spread in an even layer over the tray so that the layer of puree in the middle is slightly thinner than at the edges. Then carefully place the pallet on the base. It is best not to touch or move the dryer while drying. Typically, the marshmallow should be considered dried when it stops sticking in the center of the tray. To prevent the delicacy from becoming fragile, you can mix pear puree with various berries and other fruits - this will give the pastille strength. The average drying time is usually about 16 hours. Remove the finished marshmallow while it is still warm, carefully roll it into a tube, cool it and place it in an airtight container. That's all, pear paste is ready for the winter!

Pastila from pears and apples

Ingredients:

• pears – 500 g;
• apples – 500 g;
• sugar - to taste;
• cinnamon - to taste;
• lemon – 1 pc.

Preparation

So, first, wash the pears and apples thoroughly and dry them with a towel. Then cut the fruit into equal halves or quarters. Carefully cut out the center with the bones. Place the apples and pears in a saucepan, cover with a lid and place on low heat to simmer in their own juices. Next, carefully drain all the resulting juice and grind the fruit in a blender, adding lemon juice and granulated sugar to taste. You can also add your favorite additives to taste, such as cinnamon or vanillin, although it will also be delicious without them. Mix everything thoroughly and cook the resulting puree for about another hour on the stove. Then put the mixture on a baking sheet, spread it in a thin layer and dry it in the oven at 170 degrees.