Pastila is a delicious treat that both children and their parents love. Of course, dessert can be purchased in any store, where it is presented in a wide range. However, the marshmallow will taste better if you prepare it yourself. It is not as difficult and time-consuming as it may seem to those who have never encountered the process of creating it. It is prepared quite simply, from almost any fruit. You don't need anything other than fruit! Naturally, the benefits of such a delicacy are visible to the naked eye. What else do you need when there are little sweet tooths in the house who cannot live a day without sweets?
Today we invite you to prepare peach marshmallow at home. Little sweet tooths can simply eat this tasty and healthy dessert in unlimited quantities. Parents will not need to worry that sweets will ruin their children's teeth or harm their stomach. On the contrary, such sweets will have the most positive effect on a growing organism. And you yourself do not deny yourself the pleasure of enjoying a delicious dessert with a cup of hot tea. There are practically no harmful calories in it, so your waistline will not suffer at all.
If you decide to make your own peach marshmallow, get ready to eat it in a matter of minutes. So that you get a tasty morsel, make a large portion of a beautiful and tasty dessert at once.
TIME: 6 hours
Easy
Ingredients
- Peaches – any quantity.
Preparation
Wash the peaches thoroughly and then remove the pits. Carefully examine the fruits both outside and inside. Fruits should not be wormy or rotten.
Now the peaches need to be pureed. This is easy to do with a blender. If this device is not available, then use a regular sieve and grind the fruits through it.
Place the resulting mass on a silicone mat, covering a flat baking sheet with it.
Now spread the peach puree over the mat using a spatula. You should get a uniform layer, about 5-7 mm thick.
We will prepare the pastille in the oven. By this point it should be heated to 120 degrees. Place the baking sheet with marshmallows in a hot oven. The dessert needs to be dried for 3-6 hours. This process will take an order of magnitude less time if your oven has a convection mode. You need to keep an eye on the marshmallow all the time. It should stop sticking, but remain elastic. Do not overdry it, otherwise the marshmallow will crumble.
Remove the layer of marshmallow from the baking sheet and place it on a clean work surface.
Cut the layer into strips about 3-4 cm thick.
Now roll each strip into a tube.
That's all - the peach marshmallow is ready. Store it in an airtight glass jar. If, of course, there is something left to put there.
This marshmallow can also be prepared for the winter. Just put it in a sterilized jar and roll it up with a lid that has been boiled in water. Bon appetit!
Note to the owner:
- To make the marshmallow sweeter, add liquid honey to the peach puree and mix well.
- Cardamom and nutmeg will give the dessert a spicy taste and aroma. Add a pinch of these spices to the peach puree, and then stir it with a spoon.
Description
Peach marshmallow is the perfect homemade sweet, definitely healthier than what you can buy in stores today. At the same time, such a preparation will cost you much less, which is also a definite plus. Peach is not the cheapest fruit, but it is one of the most delicious, juicy and sweet. Peaches are not in abundance in winter, so it will not be difficult for you to purchase them during the season and prepare marshmallows according to our step-by-step photo recipe today. Not only will the peach marshmallow be very smooth and uniform in appearance, it will also be incredibly tender and juicy. The concentration of peach flavor will only increase after drying!
Peach contains a lot of B vitamins, some ascorbic acid, as well as trace elements such as potassium, copper and iron. The high content of pectin will ensure the body removes heavy metals, while organic acids regulate the functioning of the digestive system, allowing food to be absorbed better. It is also worth mentioning that, like any other fruit, the peach, with the presence of beneficial microelements, strengthens the immune system, which in turn fights colds and viruses. So, we can conclude that you shouldn’t deny yourself such minor joys as homemade sweets in the form of peach marshmallows, because they will definitely be a pleasant and useful gift for the whole family.
Let’s start preparing peach marshmallows for the winter at home using the simplest existing recipe!
Ingredients
Peach marshmallow - recipe
It’s probably worth starting our recipe with a discussion of the choice of the main ingredient. For marshmallows, choose only the ripest peaches, even slightly overripe ones, without damage or dents. The level of sweetness determines whether we add sugar to the marshmallow or do without it, which will significantly affect the usefulness and dietary qualities of the finished product. The selected peaches must be thoroughly washed, because we will not remove the skin from the fruit, since it contains the main composition of all useful microelements.
We divide the washed and prepared peaches into halves, remove the seeds, and cut the pulp into large pieces that are easy to chop. Pour the prepared fruits into a food processor or grind them using an immersion blender as shown in the photo.
At this stage, pour the resulting mass into a large saucepan with an enamel coating and taste the puree for sweetness; if it is not enough, then add granulated sugar. Remember that after drying, any flavors, both sweet and sour, become more concentrated. Mix the ingredients thoroughly, bring the peach puree to a boil and cook for 2-4 minutes.
Now you need to cool the sweet mass a little for further use. We cover the tray of the electric dryer with a large sheet of parchment paper, place part of the prepared mass on top and level it with a spoon or spatula into a fairly thin, homogeneous pancake. We send the marshmallow to dry until ready, this will take approximately 90-120 minutes, depending on how thick your peach puree pancake is. We check the readiness of the marshmallow as follows: if it does not stick to your fingers at all, then you can turn off the dryer.
Easily turn the pancake with the marshmallow upside down, lightly moisten the paper with cold water over the entire surface and easily separate the marshmallow. After this procedure, you will most likely have to dry it a little more in the dryer, literally 5-10 minutes. If you are wondering how to cook such a treat in the oven, then the procedure is very similar, but you should always check the marshmallow and keep the oven door open.
We traditionally cut the finished marshmallow into ribbons, roll it into tubes and pack it in glass jars, We store this treat only in the refrigerator, because marshmallows can go bad if stored incorrectly for a very long time.
This fruity winter sweet can be served immediately after its preparation; hardly anyone can resist its attractive aroma. Homemade peach pastille prepared in an electric dryer is ready.
Canning. Preserves, marmalade, jam and much more Kashin Sergey Pavlovich
Peach marshmallow
Peach marshmallow
Ingredients
2? kg peaches, 500 g granulated sugar.
Cooking method
Peel soft, ripe peaches, cut into pieces and place in a saucepan. Cook with continuous stirring until thickened and while hot, rub the mixture through a sieve.
Add granulated sugar to the resulting puree, stir thoroughly and cook until tender. Place the marshmallow in a thin layer on a baking sheet covered with parchment paper greased with vegetable oil. Place the baking sheet in a warm oven and dry the marshmallow.
Roll the cooled product and place it in a glass jar, covering it with parchment paper.
This text is an introductory fragment. From the book How to prepare confectionery and other flour products, sweet dishes, jam, juices and winter supplies at home author Danilenko Mikhail Pavlovich282. PEACH JAM Peaches 1 kg Granulated sugar 6 glasses Water 2 ? glasses Citric acid? teaspoon The peaches selected for jam are placed in a bowl and doused with boiling water, then the water is drained, the peaches are peeled and poured with cold water mixed with lemon
From the book Canning, smoking, winemaking author Nesterova Alla ViktorovnaPeach puree Ingredients: 1 kg of peaches, 200 g of sugar. Ripe fruits without damage or signs of disease are used to prepare the puree. Peaches should be washed, lightly dried, peeled and chopped. For fruits that are difficult to peel, 1 minute is recommended.
From the book Lula kebab, dolma, baklava and other dishes of Azerbaijani cuisine author collection of recipesPeach jam Peaches – 1 kg, boiled water – 250 ml, granulated sugar – 1.4 kg. The peaches are washed. The seeds are removed from large fruits by cutting them into two parts along the groove. Blanch in boiling water for 1 minute and cool. Small peaches are first blanched in boiling water.
From the book Blanks. Easy and according to the rules author Sokolovskaya M.Peach jam Peaches are peeled, cut into two or four parts and covered with sugar - 1 kg per 1.5 kg of fruit. Leave for 5-6 hours and then cook for 10 minutes. Then remove the jam from the heat and add 400 g of syrup. After 4–5 hours, it is finished cooking. Nothing for the aroma.
From the book Drinks and Desserts author Collection of recipesPeach jam 1 kg of fruit, 800 g of sugar, 1.5 glasses of water. Blanch the peaches in boiling water for 1 minute and quickly plunge into cold water, then peel the skin. To prevent peeled peaches from darkening, they are kept in a solution of citric acid (10 g per 1 liter of water). Small
From the book 1000 of the most delicious Lenten dishes author Kayanovich Lyudmila LeonidovnaPeach compote We recommend varieties with easily separated pits. The fruits are cut into halves along the groove and the seeds are removed. The fruit can be peeled, but unpeeled peaches make a more flavorful compote. To make it easier to separate the skin, the fruits are placed in
From the book Canning. Berries and fruits author Kashin Sergey PavlovichPeach cream 600 g of peaches, 100 g of sugar, 200 g of water, juice of one lemon, 10 g of gelatin, 120 g of sour cream, 60 g of sugar for sour cream. Cut the peaches into halves or quarters and simmer with water, sugar and lemon juice. Separate a little from this mixture to decorate the cream, and
From the book Canning. Preserves, marmalade, marmalade and much more author Kashin Sergey PavlovichPeach soufflé 5 ripe peaches, 100 g sugar, 0.5 lemon, 3 grains of bitter almonds, 3 eggs, 3 tbsp. spoons of potato starch, 1 teaspoon of dry yeast (powder), 1 glass of rum or cognac, salt. Cut the prepared peaches, remove the seeds, rub the pulp through a sieve and
From the book Uzbek dishes author Makhmudov KarimPeach jam 1 kg of peaches, 1.5 kg of sugar, 400 g of water, 8 g of citric acid. Peel well-ripened but firm peaches with a sharp knife, cut into halves or quarters and place in boiling syrup. After 5-6 hours, put on fire and cook for 10 minutes. Taking it off the fire,
From the book New Canning Recipes author Lukovkina AurikaPeach jam You will need: 1 kg of sliced peaches, 1 kg of sugar. Blanch the peaches, peel them, cut into slices, place in rows in a bowl for jam, sprinkling each row with sugar, and place in a cool place. After 4–5 hours, place the basin with
From the author's bookPeaches juice Ingredients: 2 kg of peaches, 500 ml of water. Method of preparation: Remove the pits from ripe peaches and pass the fruits through a meat grinder. Heat the mixture in a saucepan until boiling, rub through a sieve, add water and boil again. Hot product
From the author's bookPeach jam First optionIngredients: 1 kg of peaches, 1 kg of sugar, 200 ml of water. Method of preparation Peel the skin of crushed and overripe peaches and remove the seeds. Cut the fruit into pieces and place in a bowl, add water and boil. Cook for 10
From the author's bookPEACH JAM Process peaches. Peel small peaches and put them together with the pits; peel large ones, divide them into halves, remove the pits, and cut even larger ones into slices. To make the skin of peaches easy to peel, they need to be doused with
From the author's bookPEACH COMPOTE Peel the peaches with fluff. To do this, put them in a colander and dip them in boiling water for 2-3 minutes. The peel can be easily removed by hand, divide the peaches into two halves and remove the pits. Put sugar in a saucepan with water, let it boil, put
From the author's bookPeach compote Wash unripe small peaches without fluff in cold water and blanch for 2 minutes, put in containers and pasteurize, pour in 35% syrup. For 5 kg of small peaches - 1 kg 750 g of sugar, 4 l 250 g of water, vanilla - to taste. Ripe large peaches
From the author's bookPeach jam Number of servings – 10 1 kg of dense ripe peach fruits 0.8 kg of sugar Preparation 20 min. Cooking time: 60 min. 1. Wash the peaches, cut them in half and remove the pit. Make several punctures with a fork to help the fruit absorb better.
It is very difficult, almost impossible, to preserve peaches at home for at least some, more or less long time. But dried peaches retain their taste and aroma for a long time, and depending on the drying method you choose, they can become chips, candied fruits, or marshmallows.
It is not recommended to dry peaches whole, including the pit, like apricots. This is not cost-effective - the peach takes a long time to dry, it is very difficult to separate the pit afterwards, and then you just have to throw away the pit itself. There is no such “nut” in it as in apricot kernels.
Wash the peaches, cut them in half and remove the pit. Cut the peach into slices and place in the dryer tray.
For the first two hours, turn on the temperature in the dryer at 70 degrees, then reduce it to 50, and dry until done at a low temperature.
Video from the channel - kliviya777: Dried PEACHES. Making crumbs and frying delicious pancakes
Video: Drying peaches - 10 kg. In the Ezidri Master dryer.
Candied peach
If the peaches are almost unripe, you can add sugar and make them like candied fruits. Cut the peaches into pieces, add sugar and leave in the refrigerator overnight.
If the peaches have released little juice, boil the syrup for 1 kg of peaches:
- 300 grams of sugar;
- 300 grams of water;
- juice of half a lemon.
Boil the syrup and put the peaches in it, let it simmer for 5 minutes, and remove the pan from the heat. Let the peaches sit until they cool completely. Drain the syrup and place the peach slices in the dryer.
The rules for drying peaches are the same as for all other fruits: the first two hours on maximum mode, then on low until done.
Peach marshmallow
Overripe peaches are difficult to dry. They spread out and do not hold their shape, so it is better to make “fruit candies” or marshmallows from them.
Peel the peaches, cut them and grind them in a blender until pureed.
Add sugar and citric acid to taste and cook for 10 minutes over low heat, stirring continuously.
Pour the peach puree onto the marshmallow tray and dry on the lowest setting until tender, usually about 10 hours.
Don't overcook and test doneness with your finger. The pastille should be soft and elastic.
Some manufacturers “forget” to equip their electric dryers with pallets for marshmallows, but this should not stop you. Find a sheet of baking paper and remember your school lessons on labor. Make sides and fasten them with a stapler or paper clips.
This “pallet” is quite enough for one time, and no more is needed.
How to prepare peach-honey marshmallow, watch the video:
Stage 1
Peel the peaches, remove the pits and cut into cubes, add honey.
2. Stage
Blend the peaches in a blender until smooth, add citric acid, cardamom and nutmeg.
3. Stage
Line a baking sheet with parchment, grease with olive oil and spread the peach puree evenly, the thickness should not be more than 7 mm.
4. Stage
Dry the marshmallow in a slightly open oven at 100 degrees for about 1.5-2 hours.
5. Stage
Turn the finished marshmallow over with the paper facing up, lubricate it with water and leave for a few minutes; this must be done so that the paper can be easily removed and does not damage the marshmallow. Cut the marshmallow into strips and roll into rolls.
Bon appetit!!!
Peach marshmallow is very tender, aromatic and tasty; preparing such marshmallow is quite simple. Spices give the marshmallow a unique taste and aroma, and honey adds a little sweetness, but if the peaches are very sweet then there is no need to add honey. This sweetness is perfect for children and adults; it is very important that homemade marshmallows do not contain dyes and various preservatives that can be found in store-bought ones.
