Plum Marshmallow (Pastila) from Apricot Plums
Description
The recipe won't take much time. You can make the fruit leather either in the oven or in an electric dehydrator for fruits and vegetables. The amount of sugar is approximate—be sure to adjust it according to the tartness of the alucha and your personal taste preferences. You can omit sugar entirely in the mixture and just sprinkle it on top before serving. Drying may take from 4 to 12 hours. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Wash the alucha, place it in a small saucepan, add a little water, and put it on the stove. After boiling, simmer for 3-4 minutes until the alucha becomes soft.
- 3
Step 3
Meanwhile, line a baking sheet or dehydrator tray with parchment paper.
- 4
Step 4
Brush a small amount of vegetable oil onto the parchment paper using a brush.
- 5
Step 5
Remove the cherry plums from the heat and strain through a sieve. This will remove the skins and pits.
- 6
Step 6
Be sure to taste the puree and determine the level of sweetness.
- 7
Step 7
Add sugar to taste.
- 8
Step 8
Again place over heat and simmer for about 5 minutes.
- 9
Step 9
All that's left is to spread the puree in an even layer and start drying. I dry it at 65 degrees for the first 5 hours, then increase the temperature to 70 degrees.
- 10
Step 10
When the pastila stops sticking, easily peels off the parchment paper, and can be rolled up, it is ready.
- 11
Step 11
Store the finished pastila in a tightly sealed jar or plastic container. Plum pastila is both delicious and healthy!