How to make prune marshmallow. Plum marshmallow: a selection of classic and modern recipes for a natural delicacy

Pastila is a sweet that has been known for a long time, but now it is prepared quite rarely, but in vain. Even small children and nursing mothers can eat it, because it is absolutely natural and contains many vitamins and microelements. In addition, pastila is a low-calorie treat. Marshmallows are prepared from fruits and berries; apples, pears, plums, currants, apricots, and peaches are often used. Let's focus on making plum marshmallows.

For cooking, choose ripe fruits, or overripe ones. They should be washed thoroughly; the seeds do not need to be separated if in the future you grind the puree through a sieve. Whether to put sugar in the pastille or not is a matter of your taste. First, the fruits should be pureed using one of the following methods: puree with a hand blender, bake in the oven, or boil until soft, then rub through a sieve.

Then the puree should be dried, turning it into a marshmallow. Let's look at several ways to prepare this delicious sweet.

Methods for preparing plum marshmallows

Sugarless

Place washed and pitted plums in an even layer on a baking sheet lined with parchment. Bake in the oven until soft, grind through a sieve or grind with a blender. Spread the puree in a thin layer up to 0.5 cm on a baking sheet lined with baking paper and place in the oven to dry. The temperature should be 100-120 degrees. You need to dry the marshmallow with the oven door slightly open for about 5-6 hours. The oven door must be kept ajar to allow excess moisture to escape.

When warm, roll the finished marshmallow into a tube, or directly with paper. Before use, separate the paper.

In the video, Irina Kuzmina will tell you about the secrets of making sugar-free plum marshmallows

In a slow cooker

You will need: plums 1 kg, sugar 250 g.

Sprinkle the pitted plums with sugar and leave for 30 minutes to allow them to release their juice. Place in a multicooker bowl and set to simmer for 30 minutes. Rub the mixture through a sieve or blend with a blender. Set the simmer or multi-cook mode for 4-5 hours. The mass needs to be stirred periodically. When the puree reaches the required thickness (it stops dripping from the spoon, but slowly falls in chunks), cool it until warm. Then transfer the mixture to a container covered with cling film for further hardening. To make the mass dense, put it in the refrigerator overnight.

Remove the finished marshmallow from the container, cut into pieces, and roll in sugar.

In the dryer

Make puree from boiled or raw fruits. Add sugar or honey to taste, stir until completely dissolved. Spread the plum pulp in a thin layer on trays lined with baking paper greased with vegetable oil.

The thinner the layer, the faster the marshmallow will dry. Dry at a temperature of 65-70 degrees for 12-15 hours until ready. Roll the finished product into rolls, cut into pieces with a sharp knife, and sprinkle with powdered sugar.

In the oven

For preparation you will need: plums 1 kg, sugar or honey 250 g, lemon to taste.

Sprinkle the pitted plums with sugar and leave for a while to release the juice. If desired, add the juice and zest of one lemon. Cook over low heat, stirring until the fruits become soft. Grind the plums into a puree using a blender or sieve. Boil the plum puree over low heat for 2.5-3 hours until the mass becomes very thick. After this, spread it in a thin layer on a baking sheet lined with oiled parchment. Dry in the oven at 110 degrees, with the door slightly open, until done. Drying time is approximately 4-5 hours.

In the microwave

Cut the plums into halves, leaving the pits in place. Microwave for 10-15 minutes at full power. You should get plum porridge, which we grind through a sieve. You can add sugar to taste and lemon juice. Place the bowl with the grated plums in the microwave at full power for 25-30 minutes, then reduce the power by half. Be sure to cover the dishes with a gauze napkin so that excess moisture escapes, but at the same time the mass does not splash in all directions. Remove the plate every 15 minutes, stirring the contents. When the puree has evaporated by 2/3 of the volume, the pastille is ready. Transfer the warm marshmallow into a container and wait until it hardens completely.

Carefully remove the treat from the container, cut into pieces, and roll in powdered sugar.

How to determine the readiness of marshmallows

The readiness of the marshmallow can be determined this way: when you touch it, it does not stick to your hand and separates freely from the parchment.

Storing plum marshmallows

You can store the finished treat rolled up in a glass jar closed with a nylon lid. You can put the jar in the refrigerator for longer storage. You don’t have to separate the product from the paper right away, but do it immediately before use.

Following these simple tips, try making homemade marshmallows. In terms of taste and beneficial properties, it is significantly superior to store-bought sweets. In addition, it does not harm the figure at all.

Plum pastille at home (in the oven or in the dryer) is prepared very quickly! A simple recipe that does not require special culinary skills.

In winter or for the New Year, such marshmallows can be prepared from frozen plums. But even berries stored for the winter make a luxurious dessert! In the summer-autumn season, fruit sweets can be made from apricots, plums, apples, pears, grapes, cherry plums, dogwoods, quinces, and in the fall - even from pumpkins!

Homemade sugar-free plum marshmallow is a healthy dessert that can be eaten often, unlike sweets, pastries or cakes. Moreover, the delicacy is easy to prepare! The fruit puree is spread in a thin layer on a baking sheet or the tray of a dryer (dehydrator), the paste dries very quickly, there is no need to wait weeks or months, as it would be prepared in the sun.

If you prefer natural sweets without sugar, then you will definitely like it or for weight loss and energy boost.

Homemade sugar-free marshmallows

So, defrost the plums (they are already pitted). You need about 600-800 g of plums on a medium baking sheet.

Grind the resulting mass into a puree using a blender. Distribute evenly onto a sheet of parchment paper spread on a baking sheet. Dry at 50 degrees in a slightly open oven until the marshmallow becomes dense and does not stick to your hands. It will take 6-7 hours.

The finished pastille is easily separated from the parchment sheet.

You can roll it up and cut it however you like. It can be stored in an open wide container without a lid for quite a long time.

Bon appetit! Recipe from MariaS.

Marshmallow is not food the very first delicacy invented by man. Well, or the second, the first is just dried fruit.
Homemade fruit pastille is a natural, tasty and cheap delicacy for all family members. This pastille is appropriate as an independent dessert for tea or coffee, and is also widely used in baking, and even as an addition to meat dishes. Marshmallow is prepared from pureed berry or fruit puree; apples, cherry plums, plums, apricots or peaches are ideal for marshmallows.

Plum pastille has a very pleasant sweet and sour, not cloying taste and stores well. In the southern regions, marshmallows are dried directly in the sun, but in the middle zone, of course, you will have to use the oven.

Ingredients

• plum 1 kg
• granulated sugar 300 g
• vegetable oil 1-2 tbsp. l.

How to make plum marshmallow at home

1. Choose fruits for marshmallows that are well-ripened, but not overripe, and in no case spoiled. Be sure to check that the pit is easy to separate, otherwise preparing the plum will take a very long time.
2. 
   So, the plums need to be washed and the main water drained. Remove the seeds. It is easy to remove the pit if you cut the plum along the hollow and turn the halves a little. The bone will literally pop out on its own.
3. 
   Place the plum halves in a small saucepan and add 100 ml of water.
4. 
   Over medium heat, bring the plums to a boil and cook until they begin to fall apart. Remove from heat and cool to almost room temperature.
5. 
   Next you will need a blender. Use it to puree all the pulp from the plums.
6. 
   Rub the resulting puree through a sieve, so the mass becomes as homogeneous as possible.
7. 
   Transfer the puree into a saucepan, add sugar, and cook over medium heat (don’t forget to stir constantly, don’t cover it with a lid).
8. 
   How to determine how long to cook the puree? It should look almost like jam, stop boiling, and begin to “spit” quite strongly. Then remove the puree from the heat.
9. 
   Line a baking sheet with parchment, evenly greased.
10. 
    Using a spoon, spread all the plum puree onto the parchment.
11. 
    Now this layer of puree needs to be dried to a marshmallow state. Place the pan in the oven, turn the heat to low and open the oven door slightly. This way the marshmallow will dry for at least 4 hours (depending on the oven, the process may take 6 hours).
12. 
    The pastille is ready when it begins to easily come away from the parchment in one layer. Let it cool completely.
13. 
    Cut the cooled marshmallow into strips with scissors, roll into rolls, each can be tied with twine if desired.

This is how plum pastille is prepared at home. Place it in clean, dry jars and close tightly. It is recommended to store the pastille in a cool place.

We got hold of 6 liters of plums. Small, most ordinary ones. I have long wanted to try drying marshmallows from some fruits and berries. So the opportunity presented itself.

I washed the plums and removed the pits. They helped me a little. :)

But still, it took about an hour to process 6 liters of plums.

My dryers came with smooth disc-shaped liners with sides. Especially for marshmallows. But I only have 3 of them, and it’s clearly not enough for so many plums. Therefore, I modified the mesh liners from the dryers with foil.

Next, I took a food processor, and in a bowl for kneading the dough with a whisk, I turned all the plums into a puree. I had to do this in two passes.

I lightly greased the inserts with sunflower oil so that the pastille would easily come off them, and spread the puree with a ladle.

Dried at 56 degrees for 10 hours. Periodically changed the trays. Not dry. I decided to at least try. Congratulations, Sharik, you are a fool! The sourness is incredible. For some reason I didn’t think to test the taste of the puree before drying. :)

I decided to correct the situation as follows. I boiled about a liter of water in a saucepan, poured 700 g of sugar into it, dissolved it while stirring, then added half-dried marshmallows to this syrup piece by piece. I let it simmer for about 5 minutes. I checked the taste - it was absolutely fine. I left it to evaporate for another 20 minutes over low heat.

Then I distributed all this hot stuff into pallets again. It took so long and tediously to dry that I lost track of time. 12 hours in total, probably at 56 degrees. I periodically tried drying at 79 degrees, but did not notice a strong effect. Sugar does not allow the water to evaporate normally, it turns out to be such a sticky, viscous hot thing that just lies and lies, never drying. :)

In general, after some time I decided that enough was enough, I had to call it a day. At the same time, the marshmallow did not dry completely. And there was also an extraneous taste of rancid oil. In general, the experiment was unsuccessful, but the child liked the taste of the marshmallow. And, judging by the behavior, the cooking process left an indelible mark on the soul. Now he plays the “I’m cooking marshmallows in the dryer” game all the time. :)))

P.S.: By the way, contrary to expectations, the pastille came off very well from the modified mesh inserts and without oil. But they are made of some kind of slippery plastic, and the one-piece earbuds are made of ordinary plastic.

This is a traditional Russian dessert. Our ancestors knew a lot of ways to process a rich fruit and berry harvest. It is believed that the method of drying puree was first used in Kolomna. Dessert from these places was even exported to European countries.

Cooking in the oven

In ancient times, marshmallows were cooked in a stone oven or dried in the sun. In a city apartment, the easiest way to make dessert is in the oven.

Classic

You will need:

• 700 g plums;
• 70 g sugar.

Preparation

1. Divide the fruits into halves, remove the seeds.
2. Place the slices, skin side down, on a baking sheet and bake for 20 minutes at 200°C.
3. Puree the cooled fruits in a blender or meat grinder.
4. Grind the mixture through a sieve to remove any peel particles. But this is optional.
5. Add sugar and heat the mixture over low heat for two to three minutes until the granules dissolve. It is important that the puree should not boil.
6. Line a baking sheet with parchment so that the edges rise above the sides.
7. Pour the mixture into a baking tray and smooth it out.
8. The delicacy is dried in an oven preheated to 75°C 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 wait until it cools completely.

If you want to make small neat curls, you need to cut the dessert while hot with a pizza cutter. When the dish has cooled slightly, separate the strips from the parchment and roll them into snails.

Sugarless

You will need:

• 6 kg sweet ripe plums.

Preparation

1. Clean the fruits. Without seeds you will get about 5-5.1 kg of raw materials.
2. Puree using a blender or meat grinder. The second option is preferable, because the blender will not cope with hard peels.
3. Grease a baking sheet with vegetable oil and spread the puree over it. Layer thickness is about 5 mm.
4. Dry the workpiece in the oven at 100°C for five hours. The door should be slightly open.
5. Cut the finished hot marshmallow into portions or roll into a roll.

From 6 kg of raw materials, about 900 g of finished product is obtained. The dessert will be slightly hard. If you are not satisfied with this result, cook it with the addition of juicy berries or fruits. Bananas can give softness and plasticity.

With apples

You will need:

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

Preparation

1. Place plum halves and apple slices without peel or core on a baking sheet lined with parchment.
2. Bake in the oven at 150°C until soft.
3. Combine the cooled fruits with sugar and blend with a blender until the mass becomes homogeneous.
4. Pour the puree onto a baking sheet lined with parchment. The layer thickness should not exceed 8 mm.
5. Dry for eight hours at 70°C. The oven door should be slightly open.

To make the marshmallow soft and retain maximum vitamins, dry it at room temperature. Two days on one side and two more days on the other.

With pears

You will need:

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

Preparation

1. Peel and cut the fruits into medium-sized pieces.
2. Add spices to the fruit and place over medium heat for 15 minutes.
3. Puree the mass. Don't forget to remove the star anise from the pan.
4. Pour the puree onto a baking sheet lined with parchment. Layer thickness is about 7 mm.
5. Dry the dessert for six hours at a temperature not exceeding 100°C. Don't forget to open the oven door slightly.

To determine if the marshmallow is ready, touch it with your finger. If the dessert does not stick to the skin, you can turn off the oven. Otherwise, drying must be continued.

From jam

You will need:

• plum jam;
• walnuts at your discretion.

Preparation

1. Cover a baking sheet with parchment and spread the jam on it in a thin layer.
2. Preheat the oven to 50-75°C and dry the workpiece for five to six hours with the door ajar.
3. Grind the nuts with a rolling pin or using a coffee grinder.
4. Sprinkle the hot delicacy with crumbs, cover with parchment and roll with a rolling pin so that the nuts are “stamped” into the dessert.

Apricot jam is also suitable for making marshmallows. In order for the dessert to acquire a uniform texture, it is better to rub the workpiece through a sieve.

With egg white

You will need:

• 1 kg plums;
• two egg whites;
• 200 g sugar.

Preparation

1. Place the peeled fruits on a baking sheet, sprinkle with sugar and bake for 20 minutes in a well-heated oven.
2. Blend with a blender.
3. Beat the whites into a fluffy foam.
4. Carefully fold the protein mixture into the fruit mixture.
5. Cover a baking sheet with foil and transfer the egg-plum mixture into it in a thick 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 delicacy into portions and sprinkle with powdered sugar, coconut or cocoa.

To make the marshmallow stick better and become elastic, use gelling agents. Zhelfix or agar-agar are suitable.

Dessert in fashionable devices

The arsenal of modern housewives has long been not limited to just the oven. Women have access to modern kitchen appliances, which can also be used to prepare marshmallows.

In a slow cooker

1. Remove the seeds from the fruits, place them in the bowl of the device and sprinkle with sugar to taste.
2. When the fruits release juice, turn on the “Stew” mode and cook for half an hour.
3. Puree the mass with a blender or grind through a sieve.
4. Cook in the “Simmering” mode for four to five hours.
5. Pour the mixture into a flat container lined with cling film.
6. Place the cooled dessert in the refrigerator overnight to help it set faster.

The finished marshmallow should be cut into square pieces. To prevent them from sticking together and give them an attractive appearance, roll them in sugar or coconut flakes.

In an electric dryer

1. Puree raw plums.
2. Add honey or sugar at your discretion and stir until the sweetener dissolves.
3. Grease the trays with oil and spread the plum mixture in a thin layer.
4. Cook for 12 hours at 65°C.

In the microwave

1. Place the peeled fruits in a microwave-safe container and place in the oven. Warm up for ten minutes at maximum power.
2. Grind the mixture through a sieve.
3. Add sugar at your discretion.
4. Heat for 25 minutes on high power.
5. Cover the container with a damp gauze cloth, reduce the power by half and cook for a quarter of an hour.
6. Stir the puree, cover again with a napkin and cook for another 15 minutes.
7. Repeat this algorithm until two-thirds of the original puree volume has evaporated.
8. Transfer the product to a container covered with film and cool.

Storage

Housewives prefer to store dessert in three main ways.

1. In banks. Cut the treat into strips. Twist them. Place the “snails” in a clean and dry glass jar with a nylon lid.
2. In parchment. Place the marshmallow on a sheet of parchment (whole or in portioned strips). Roll into a roll and secure. This can be done using thread or tape.
3. In film. Roll the whole layer into a roll (to prevent the layers from sticking together, you can lightly sprinkle them with starch). Wrap tightly with film to block air access.

Pastila can be stored in a cool, dark place for up to two months. But not in the refrigerator. At low temperatures and high humidity, it will become covered with a white coating and become sticky.