Pear marshmallow: development of making homemade marshmallow - pear marshmallow at home

Pear marshmallow is the most delicious and delicate delicacy that even the most inexperienced housewife can create without the help of others at home. This dish contains a small amount of sugar, which gives it an undeniable advantage over other winter preparations. We will now thoroughly discuss how to properly prepare homemade pear pastille in this article.

Fruit preparation

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

Before cooking, the pears must be thoroughly washed and dried with a towel. Next, the fruits are cut into quarters and cleared of seed pods. The peel can be cut off with a vegetable peeler, but experienced chefs recommend preparing pear pastille in the skin, because it contains a huge amount of pectin. If the fruits have been 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.

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 water has been released, then some of the juice can be drained.

After boiling, the pears are pureed. If the fruit was boiled with the skin, 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 homogeneous mixture.

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

It is necessary 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

pears – 1 kilogram;
sugar – ½ cup;
water – ½ cup;
vegetable oil – 1 teaspoon;
sweet powder – 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 vegetable oil without aroma and laid on their pear puree in a layer of 3 - 4 mm. Level the surface with a fork.

It is necessary 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 swapped from time to time.

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

How to vary pear marshmallows

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

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

A video from the Domestic Troubles channel will carefully explain how to prepare pear and strawberry marshmallows

Storage Methods

Perfectly dried marshmallows are stored in a glass container right on the table. If the pieces come out of a soft mixture, then it is better to store such a product in the refrigerator under a lid. You can also freeze excess pear marshmallows in the freezer by packing them in an airtight bag beforehand.

Pear marshmallow: recipes

Pears contain many vitamins and pectin, which is very beneficial for the body in the winter season. Every housewife wants to prepare pears for the winter in order to pamper her household with a tasty delicacy. Pastila is a good preparation option. In winter, you will enjoy drinking a cup of tea with this healthy, and most importantly, natural dessert.

Pear marshmallow: sugar-free recipe

This recipe is suitable for children or those people who limit their sugar intake. Sugar-free marshmallows are suitable for those losing weight, people suffering from diabetes and supporters of proper nutrition.

It will be useful for you:

Pears - 2 kg;
Water - 50 ml;
Sunflower oil - for greasing the mold.

Manufacturing

Cut the pears into four parts, remove the seeds and the inner hard part. It is not worth peeling pears, because it contains a huge amount of necessary substances.
Pour water into a saucepan and add pears. Water in the bottom of the pan will prevent the pears from sticking to the bottom. Cover with a lid and simmer over low heat until thickened.
Puree the pears using a blender or food processor, and then grind through a sieve.
Line a baking sheet with a silicone baking mat or parchment paper. Grease with sunflower oil so that the pastille does not stick to the surface. Spread the puree in a narrow layer, 3-5 mm wide, and place in the oven, previously preheated to 100 degrees. The oven door must be opened slightly to allow excess water to escape through evaporation.
The pastille will dry for 2-3 hours. The finished product should not break or stick to your hands.
Cool and roll into a roll, cut into portions.

It is best to store it in a glass jar under vacuum.

Pear marshmallow in an electric dryer

It will be useful for you:

Pears - 1 kg;
Sugar - 100 g;
Water - 50 ml;
Unscented vegetable oil - for lubricating the electric dryer tray.

Manufacturing.

Cut the pears in half and remove the hard inner part with the seeds.
Pour water into a saucepan, add pears. Boil over low heat until the fruit is soft.
Puree the pears in a blender and grind through a sieve.
Add sugar to the puree, put on low heat, cook until the sugar dissolves and the mass thickens, stirring constantly with a silicone spoon.
Lubricate the stands of the electric dryer generously with vegetable oil, not forgetting about the sides. Spread thick puree in a thin layer up to 5 mm and smooth it out. Dry at 70 degrees until ready.

Cut the finished pastille into portions. The finished pastille is stored in a glass container at room temperature or in the refrigerator for up to 4 months.

Pear marshmallow in a slow cooker

It will be useful for you:

Pears - 1 kg;
Sugar - 0.1 kg.

Manufacturing:

Peel and core the pears, cut the pulp into small cubes.
Place the pears in a bowl and cook in the “baking” mode for 1 hour.
Drain the juice, add sugar and cook for another 1 hour in the “baking” mode.
Remove from the multicooker, cool and mash with a masher.
On parchment paper greased with unscented vegetable oil, spread the resulting mixture in a narrow layer of 3 mm and leave to dry for a certain number of days.

Cut the finished pastille into diamonds.

Spiced pear pastille

It will be useful for you:

Pears: 2 kg;
Water - 50 ml;
Anise - 1 pc.;
Cardamom - 1 tsp.

Manufacturing:

Select ripe pears, cut them in half and remove the core. Do not peel the skin.
Pour water into the pan so that it lightly covers the bottom. Place the pears and simmer over low heat until the pears are soft. This will take approximately 20 minutes.
Using a blender, turn the pears into a smooth puree.
Place on medium heat and add spicy spices. Now you need to boil the mixture until thick. This will take approximately 60 minutes. After boiling, take out the anise - it is no longer needed, it has already given all its own taste and smell.
Carefully grease a baking sheet lined with parchment paper with unscented vegetable oil - this is necessary so that the pastille does not stick to the paper and simply separates.
Spread the marshmallow in an even layer up to 1 cm and level it out. We will dry it in an electronic oven with the door ajar at a temperature of 90 degrees.
Drying time is about 6 hours. During this period of time, you need to turn the marshmallow over once for best drying.
The finished pastille should not stick to your hands, and it should not break - this would mean that the pastille is too dry.
Roll the finished marshmallow into a roll and cut into portions.

Pear marshmallow

Wednesday, August 31, 2016

Winter preparations are not only available in jars, don’t you agree? Yesterday we had a recipe for apple marmalade, and now, perhaps, I’ll continue the topic of sweet dishes that can be prepared for future use. The fragrant, moderately sweet, thin tubes in the picture are pear pastilles. That’s what we’ll prepare now at home.

Pear marshmallow without sugar can be stored for quite a long time, so you can prepare this wonderful dessert for future use in the winter. Especially if you have a luxurious collection of pears, and you don’t understand where else to put them.

By the way, the taste and smell of this natural dessert can be varied. For example, add not only cardamom and star anise to pear puree - ground cinnamon, cloves or vanilla are excellent. Then the finished pear pastille will be not only very tasty, but also incredibly fragrant.

Ingredients:

Making a dish step by step:

To make homemade pear marshmallow, we only need the freshest pears, but personally I also add star anise and cardanom - I really love the smell of these spices in the company of pears. I give 1 kilogram of fruits already prepared, in other words, only the pulp with skin (without tails and seed pods). But again, you can take as much fruit as you have. This amount is enough for 1 regular baking sheet for a 60x60 cm stove.

So, let's prepare the pears. For the recipe for narrow sugar-free pear marshmallows, absolutely any variety is suitable, both varieties and conditions. Broken, crumpled - everything will be used. Well, it’s clear that we throw away the putrid ones and cut off the wormy ones. Cut the fruit into small slices and place in a saucepan.

You can immediately add fragrant additives - star anise (we will remove it later) and ground cardamom.

Now we need to decide how we will process the pears. Because we will need a homogeneous pear puree, we can grind the fruits in advance using a meat grinder or simmer them until soft, and then puree them with an immersion blender (my option). After about 15 minutes, covered over medium heat, the pears will become soft.

We punch them with an immersion blender, not forgetting to take out the star anise (it gave the pears its own smell).

All that remains is to dry the pear puree to the state of a narrow marshmallow. To do this, take a baking sheet and cover it with baking paper. If you are not convinced of your own paper (sometimes it is not of very good quality), lubricate it with a thin layer of refined vegetable oil. Place the pear puree on the paper and smooth it out with a spatula. The thickness of the layer should be no more than 7-8 mm, otherwise the marshmallow will take a very long time to dry and will not curl later. Try to create it so that the pear puree is distributed in a layer of similar thickness, otherwise the marshmallow may burn in thin places, while the thickest ones will not be ready yet.

Dry the pear pastille in the oven at the lowest temperature (not more than 100 degrees) with the door ajar (just stick a box of matches between the oven and the door). Depending on the thickness of the pear layer, time can be useful in different ways. I dried the marshmallow for about 5.5 hours. If you don’t have time, dry it for at least a couple of hours, then leave it in the oven ajar and dry it when you can (at least the next day). When the pear puree turns golden and stops sticking to your fingers, the pastille is ready.

Let it cool completely, and then turn the marshmallow upside down with the paper and moisten this same paper with water - let it lie for about 5 minutes. Due to this manipulation, the parchment can be easily removed. Without this, you can hardly remove at least a piece of pear marshmallow - it is very stuck. Then use a knife to cut the layer of pear pastille into the smallest rectangles and roll them into tubes.

To prevent the marshmallow from unwinding, you can tie it with a string, but I didn’t do that. You can store pear marshmallow without sugar for quite a long time in the refrigerator.

Prepare this tasty and truly healthy homemade delicacy for your own children. Believe me, sugar-free pear pastille is even better than all the sweets and chocolates.

Pear marshmallow at home

I would like to tell you a simple recipe for savory sweets and advise you to prepare pear marshmallows at home. We will cook it in the oven.

Almost any pear is suitable for making pear marshmallow, regardless of the variety - overripe or underripe, slightly crushed and slightly rotten. In short, you cannot make compote or jam from such fruits.

Homemade marshmallow is prepared using conventional technology; it can be created in a dryer or even an ordinary oven. Let's look at the extreme option most carefully.

Ingredients:

ripe, juicy pears – 1 kg;
sweet sand – 2-3 tbsp. l.;
star anise – 1 “star” (optional);
drinking water – 50 ml;
vegetable oil without aroma - 1 tsp. (of necessity).

How to make pear pastille

Wash the pears, dry them, cut them into small pieces, removing the core and seeds first. There is no need to peel off the skin, as it contains pectin, a substance without which the marshmallow will not work. Pectin has gelling properties that turn pear puree into an elastic, soft pastille.

Place the pear pieces in a wide, heat-resistant container with a thick bottom and add a little water. Very little additional water will be needed so that the pears do not burn during simmering. A quarter glass is enough, especially if the fruits are juicy.

To make the pastille the most fragrant, add star anise to the pear slices. Instead of star anise, you can use other natural spices - ground cinnamon or cardamom.

Cover the pears with a lid and place on the stove, turning on the burner to minimum power.

Add a little sugar. If the pears are quite sweet, the amount of additional sweetener can be reduced or eliminated from the recipe altogether.

Blend the pears with a blender into a homogeneous puree or manually separate the skins and grind the pulp through a hard iron sieve.

Line a baking sheet with baking parchment. If the properties of parchment paper are not clear, it is better to grease it with a thin layer of vegetable oil to make it easier to separate the finished marshmallow.

Dry the pear pastille in the oven at a temperature of 80-100 degrees for 4-8 hours. Its surface must be 100% dry to the touch.

Carefully separate the finished marshmallow from the parchment with a solid sheet, and then cut into portions and roll into rolls.

You can treat yourself to a homemade delicacy right away. The pastille should be stored in a hermetically sealed container in the refrigerator or cellar.