Plum marshmallow

Ingredients for Making Plum Pastilles

  1. Ripe plum 1 kilogram
  2. Lemon half
  3. Sugar 300 grams
  4. Distilled pure water 1 cup
  5. 3-4 teaspoon olive oil
  • Main Ingredients Plum
  • Serving 5 servings
  • World CuisineAsian, Oriental


Colander, Knife, Deep pan with a lid, Glass, Stove, Kitchen towel, Blender, Measuring spoon, Wooden spatula, Nonstick pan - 2 - 3 pieces, Teaspoon, Confectionery brush for lubrication, Iron spatula, Oven, Liter or half liter jar

Cooking plum marshmallows:

Step 1: prepare the plums.

We take juicy, ripe, plums, rinse them under running water and put them in a colander in order to glass the water. With a knife, make circular cuts crosswise, crosswise around the entire plum, so that the knife reaches the bone completely. Thus, we cut each fruit. We take the sink with clean hands for two halves and turn them from each other in different directions. Thus, we got 2 halves of plums, one of which remained with a bone. We take a half of plum with a bone in our hands and in the same way we turn its 2 notched parts from each other. Now the bone was left on only 1 small piece. We take a knife in our hands and cut out a bone. It turned out 4 slices of plum. Put the plum in a deep saucepan, take half a lemon and squeeze the juice from it directly onto the fruit. You should not put a lot of lemon juice, you can peroxidize the pastille. In a pan with plums, pour 1 cup of pure distilled water and put on a stove included in a strong level. Cover it with a lid and bring the whole mass in the pan to a boil. Do not forget to periodically remove the lid from the pan, mix the ingredients with a wooden spatula so that the drain does not burn. After the water has boiled, remove the lid from the pan, screw the stove to a small level, boil the drain until all the water in the pan has evaporated. It will take about from 20 to 40 minutes, time is considered after boiling water. Evaporation time depends on how your stove works. Remove the pan with the prepared plum from the stove with a kitchen towel. We take a blender, open the lid and pour the hot mass from the plums into it. Turn on the blender at the strongest speed and beat the mass until the consistency of the puree. Then turn off the blender, open the lid, take a measuring spoon, measure with its 300 grams of sugar, and pour sugar into the blender with plum puree. Cover the blender with a lid and beat all the ingredients. for 15 minutes until sugar is completely dissolved.

Step 2: prepare a baking sheet and dry the plum pastille.

We take non-stick baking sheets, put baking paper on its surface, so that its edges go beyond the sides of the baking sheets. Just in case, grease the surface of baking paper with 2 - 3 teaspoons of olive oil with a pastry brush. Remove the bucket of ingredients from the blender and slowly pour a mass of plums and sugar onto a prepared baking sheet with a thin stream. We take an iron spatula and with the help of it we carefully distribute the plum puree with an even layer over the entire baking sheet. The thickness of the mass should not be more than 1 centimeter. The greater the thickness of the mass on the baking sheet, the longer the pastille dries. And now 2 options for drying pastille. You can put the baking sheets with the pastille in the sun and dry it for 2 to 3 days, after it becomes tight, roll it into sticks or cut it into squares and put it in jars. The second option is much simpler and faster, for this we preheat the oven up to 100 degrees possible less. Set baking sheets with pastille in the oven and dry from 4 to 6 hours. How to understand whether the pastille is ready We put a finger on the surface of the pastille with your finger, a quality correctly prepared pastille should be elastic but soft, its structure should be uniform without coarse hard places and the syrup allocated during drying.

Step 3: chop the plum pastille.

We take out the baking sheets with the finished, dried pastille from the oven or bring it from the street, put it on the table and use a knife to cut it into squares or stripes. Gently remove a piece of pastille from the baking sheet. We put the strip with the pastille on the cutting board and carefully bend one edge of it from ourselves inward with the fingers of our hands. With a smooth movement of the hands, we roll the strip into a tube, helping ourselves with our fingers. Put the prepared pastille tubes in a clean, dry jar and put in the refrigerator. In principle, the pastille can be stored simply on a shelf in the kitchen cabinet, but the temperature in the room should not be more than 20 - 21 degrees Celsius and the approximate humidity from 70 to 80 percent.

Step 4: serve the plum marshmallow.

Plum pastille is served on a dish, like a dessert. The taste of the pastille from plums is sweet and sour, the aroma is very pleasant. This blank is great for decorating cakes or fruit desserts. My sweet tooth eats it with almost kilograms with pleasure, an excellent substitute for sweets. Enjoy your meal!

Recipe Tips:

- - Based on this recipe, you can prepare a pastille from any fruit. But! Juicy berries do not require the addition of water - these are strawberries, raspberries, cherries and cranberries. Also does not require water citrus. For the preparation of pastille, apples, melons and pears should be filled with sugar, added water and boiled, then decanted juice, and chop the pulp and make it a pastille.

- - You can complement the flavor of pastille with spices, it can be cinnamon or vanilla.

- - Cutting pastilles is not essential, it can be cut with any figures. For example, very attractive decorations for cakes or pastries can be cut from it.

- - You can add various chopped nuts, hazelnuts, walnuts and many others to the pastille.

- - People suffering from diabetes can eat sugar-coated pastille.

- - From above, freshly cooked pastille can be sprinkled with sesame seeds, sugar or powdered sugar and dried.

- - Instead of olive oil, vegetable or corn oil can be used to grease baking sheets.