Apricot marshmallow at home

Apricot pastille is easy to prepare at home. Most often, it is based on apricot puree from baked fruits. The fundamental step in the technology of marshmallow production is the drying of layers of puree distributed on parchment. The main advantages of homemade marshmallows are naturalness, healthfulness and low calorie content. In addition, the delicacy has a very appetizing appearance and smell.

Apricot pastille in the oven

This recipe requires very ripe apricots; green ones can harm the taste and quality of the product. The oven will be needed at various stages of cooking, and it's great if you have several baking sheets. You also need to be prepared for a huge investment of time: the marshmallow takes several hours to dry.

Ingredients

Manufacturing process

Apricot pastille in the dryer

The pastille dries in the dryer for approximately 12 hours. You need to take this into account when starting to prepare the delicacy. The main advantage of this method is that the product comes out moderately dried, which ensures its reliable storage.

Ingredients:

Apricots – 1 kg.
Sugar – 1 kg.
Water – 1 tbsp.
Cinnamon and citric acid - a pinch each.

Manufacturing process:

Divide the pitted apricots into halves and place in a saucepan. Add water and cook the fruits for a couple of minutes after boiling.
Cool the apricots and puree them using a blender.
Place the purchased puree back into the cooking container. Add sugar. Its amount can be reduced if you do not like very sweet desserts.
Mix sugar with apricot puree, put on heat and let it boil. Then cook the puree on low power until it becomes thick enough.
Add a glass of water, add citric acid and cinnamon. Stir everything and boil the puree again at low power, allowing the water to evaporate. When the mass thickens perfectly, turn on the stove.
Grease the dryer tray with vegetable oil. Distribute the apricot mass on it sparingly. Lightly shake the future marshmallow to create a smooth surface.
Place the tray on the dryer, cover with a lid and set the temperature to 55 degrees. In this mode, the pastille must dry for about 12 hours. You can find out if the marshmallow is ready by touching it with your hand: if it doesn’t stick to your hand, then you can start rolling the rolls. If it sticks, dry it for some more time.
Roll the pastille into rolls and store, wrapped in cling film and placed in a glass container, or wrap the rolls in cling paper and place the delicacy in the refrigerator.

Apricot pastille in a slow cooker

The multicooker performs two functions in the process of making marshmallows: cooking apricot puree and drying the marshmallow. The delicacy is prepared much faster than in the oven or dryer.

Ingredients:

Apricots – 1 kg.
Sugar – 2 tbsp. l.

Manufacturing process:

Cut pitted apricots into slices and mix with sugar in a multicooker bowl.
Turn on the “Baking” mode. However, there is no need to close the lid. The fruits are cooked in this mode for about an hour - until the mass is reduced by half.
Assess the condition of the cooked apricots. If they have turned into a homogeneous puree, you can start drying. If the mass contains particles of whole fruits, it is necessary to cool them and pass them through a blender. At this step, you can add nuts, pistachios or flavorings to suit your taste.
Clean the multicooker bowl from any remaining puree and grease it with a thin layer of vegetable oil.
Place the puree back into the slow cooker and turn on the same mode. So the pastille is prepared for about an hour.
Afterwards, you need to remove it from the multicooker and place it on parchment. The pastille will need to dry at room temperature. Whether it is ready or not, check with your palm. The finished product does not stick to your hands at all. You can optionally roll pieces of marshmallow in sweet powder or coconut flakes.

Apricot marshmallow without sugar

This recipe only requires one ingredient - actually apricots. The marshmallow is dried in the same way as in the recipe with sugar. Also during the manufacturing process you will need parchment and vegetable oil for lubrication.

Ingredients:

Apricots without pits – 2-3 kg.

Manufacturing process:

After removing the pits from the washed apricots, place them in a blender and prepare the puree. It is important that the mass is homogeneous, without pieces.
Cook the puree over low heat for about 2 hours. Over this period of time, its size should approximately halve. During the cooking process, the apricot mass must be stirred from time to time with a wooden spoon or spatula. When you see that the liquid has completely evaporated and the puree has become thick, remove it from the heat.
Cut parchment paper to the size of the baking sheet and grease it with vegetable oil. If desired, you can use different baking dishes for marshmallows, any convenient dishes that can be placed in the oven.
Pour the puree onto the paper and spread evenly to form a layer about 1 cm wide.
Turn on the oven at 70 degrees and set the marshmallows to dry. To obtain a high-quality product, you need to keep the workpiece in the oven for about 48 hours. You can do this in several approaches, but the breaks in drying should not be long.
Cut the finished marshmallow into strips and roll into tubes, but you can also cut into shapes - according to your desire. Sugar-free marshmallows last less than sweet ones - about a month in the refrigerator.

Apricot marshmallow for the winter

This recipe reveals the secrets of long-term storage of marshmallows. By preparing the delicacy correctly, it can be preserved in proper condition throughout the winter.

Ingredients:

Apricots – 1 kg.
Sugar – 1 glass.
Almonds – 100 g.
Cinnamon – 1 pinch.

Manufacturing process:

Place the apricots prepared for processing in a cooking vessel. Add sugar and turn on medium heat on the stove. Cook the apricots with sugar until they are very soft (at least an hour). Stir the mixture at certain intervals.
Cool the cooked fruits slightly and use a blender to puree them. Then simmer again for about half an hour.
Grind the almonds with a knife or food processor and add to the puree. Next send in the cinnamon. Mix everything and cook again until the puree becomes quite thick.
Prepare baking sheets for drying marshmallows: place parchment on them, lightly grease with vegetable oil.
Spread the apricot puree on a baking sheet in a very narrow layer - this way it dries faster and will be stored longer.
Place the baking sheets with marshmallows in the oven. The temperature must be from 50 to 70 degrees. The pastille must be dried at this temperature for 12 hours. Then carefully turn the layer over to the other side and dry it for another 12 hours at the same oven power.
Cut the pastille into portions. You can roll it into tubes, simply divide it into pieces or cut it into shapes. Store in glass jars with lids in the refrigerator. And if you roll up the jars, you can safely send them for storage in a cold room.

Apricot marshmallow: the most noteworthy recipes for making apricot marshmallow at home

Apricot marshmallow is an indescribably delicious delicacy. In addition, the main advantages of making this preparation for us include the use of a very small amount of sugar and the speed of production. You can prepare apricot pastille using different methods. In this article, we would like to suggest that you familiarize yourself with the most popular recipes for producing this dessert.

Methods for making apricot puree - marshmallow base

To make marshmallows, you can use fruits, both cooked and raw. In extreme cases, the marshmallow is considered “alive.”

Apricots must be selected from sweet varieties with tender, sweet flesh. It is best to consume substandard and slightly overripe products.

The fruits are washed under running water and removed from their seeds, cut in half.

For raw marshmallow, apricots are immediately twisted through a meat grinder or punched with a blender until a homogeneous mixture. For boiled marshmallow, berries are prepared using several methods:

On the stove. Place apricots in a saucepan, add a small amount of water and simmer until tender over medium heat for 15 minutes.
In the oven. The peeled fruits are placed on baking sheets in one layer and baked at a temperature of 200 degrees for 15 - 20 minutes. The main thing is that the apricots soften.

After the apricots have softened, they are crushed with a blender until pureed.

You can also grind the fruit through a fine sieve. By getting rid of pieces of skin, the mass will be warmer and more homogeneous, but the marshmallow will dry out a little worse.

Drying methods

Drying marshmallows can be done using several methods:

On the street. If you live close to the south and have hot, sunny weather on harvest days, then you can dry apricot marshmallows using the natural method. To do this, the fruit mass is distributed on baking sheets covered with oiled paper. On very hot days, the marshmallow can dry out in a day, but on average this process takes about a week. When the marshmallow on the baking sheets gets stronger, it can be hung like a rug on a rope for final drying.
In the oven. The pastille is placed on baking sheets and dried at a temperature of 90 - 100 degrees for 2 to 7 hours.
In the dryer for vegetables and fruits. Apricot puree is placed on trays for making marshmallows or paper sheets lined with a regular grid. The surface should be lubricated with a thin layer of vegetable oil so that the fruit mass sticks less. Dry the marshmallow for 3 to 7 hours at a heating temperature of 70 degrees.

The product is considered ready if the top layer does not stick to your hands.

Homemade apricot marshmallow recipes

Natural “live” marshmallow

Raw apricot puree is spread in a thin layer on baking sheets and dried using any method. This marshmallow can be made without adding sugar. You can add chopped walnuts or cinnamon as a filler.

Tatyana Ivanova in her own video will talk about the recipe for making “zhivo” marshmallow from apples and apricots without sugar

Apricot marshmallow with sugar

apricots – 2 kilograms;
sugar – 0.5 cups.

Add sugar to the prepared puree and mix it thoroughly until the crystals dissolve. Then the fruit mass is placed in a saucepan with a thick bottom and boiled down by approximately half.

Pastille with citric acid

apricots – 1 kilogram;
sugar – 2 tablespoons;
citric acid – 0.5 tablespoon.

Apricot pastille with almonds

apricots – 2 kilograms;
sugar – 2 cups;
almonds – 200 gr;
cinnamon - a pinch.

Sugar and cinnamon are added to the hot apricot puree. The nut kernels are crushed with a knife or using a food processor and added to the fruit. It is better not to grind the almonds into powder, but to crush them into the largest fractions. After this, the fruit and nut mixture is boiled down almost by half and sent to dry.

Pastila with honey

apricots – 1 kilogram;
watery honey – 200 gr.

Puree can be created from raw apricots, or from previously boiled ones. The main thing is not to add honey to the hot mixture, otherwise the beneficial substances of this product will evaporate.

Watch the video from the channel “Ezidri Master” - Apricot marshmallow with honey in the dryer

Useful tips

The thinner the layer of marshmallow, the faster it dries and the longer it is stored.
For the most uniform drying, pour the fruit mass onto a baking sheet so that the mass is placed in a thicker layer at the edges than in the middle.
After one layer of marshmallow has dried, it must be turned over.
In order to vary the taste of the marshmallow, you can add different spices, juices or purees from other fruits and vegetables to the puree.

The video from the Brovchenko family carefully shows the process of making marshmallows from apricots, nettles and zucchini

Storage Methods

You can store apricot marshmallow at room temperature or in the refrigerator in a glass jar. For the longest possible storage, experienced housewives got used to rolling the jars under the lid or freezing them.

Making homemade apricot pastille

One of the delicious summer sweets that you can create at home without the help of others is marshmallows. A cheap and easy-to-prepare delicacy that can replace candy for both children and adults. Sweet marshmallows are often made from fruits with a high content of pectin (a natural thickener): apples, quinces, plums and, of course, apricots.

How to make apricot marshmallow

Such a beautiful dessert as apricot pastille is suitable for all people who are losing weight. In addition, the low-calorie fruit-based treat contains many essential vitamins. The base of apricot marshmallow, prepared at home, is fresh puree. To obtain it, seeds are taken from all fruits in advance. Unripe fruits should not be consumed - they will not be able to cook well and will taste bitter. For those housewives who do not know how to make apricot pastille, you can familiarize yourself with some recipes for various kitchen appliances.

Apricot marshmallow recipe

Prepare apricot marshmallow using an oven, slow cooker or dryer. Previously, a natural drying method was used - in the sun, but in a modern town this process is practically not feasible. Nowadays, this dessert often serves housewives as a delightful preparation for the winter, when on cool evenings you can treat your children and relatives to your favorite summer sweet, washing it down with a hot drink.

Apricot marshmallow at home in a slow cooker

With the advent of multicookers on the household appliances market, cooking has become an easy task. By the way, sweet apricot leaves can be created using this useful device. A huge number of ingredients will not be useful. Take:

apricots – 1 kg;
sugar – 2 tbsp.

Wash the apricots, dry them, and remove the seeds.
Place the fruits using a cooking container.
Cover them with sugar.
Select the “cooking” or “jam” mode.
Cook, uncovered, for one hour.
When the size of the mass is reduced by half, grind it with a blender.
Cook in the same mode for another hour.
Spread the resulting mass and smooth it onto a parchment sheet in a narrow layer.
When the marshmallow has cooled, cut it into pieces and make rolls.

Apricot marshmallow at home without cooking

The dessert can be prepared without cooking, but there is a significant drawback - the marshmallow has a short shelf life (approximately one month). According to a popular recipe, honey is used instead of sugar. Prepare:

apricots – 1 kg;
citric acid – 1/10 teaspoon;
honey (preferably the light variety) – to taste.

Select very ripe fruits, wash them, remove the seeds.
Grind to a puree using a blender or any other easily accessible method (sieve, meat grinder, etc.).
Add honey to your own taste (those who like it sweeter can add more).
Stir the resulting mass well.
Mix citric acid with a small amount of water, add it to apricot pulp with honey.
Place it on a baking sheet, having previously placed it with cling film.
After making one narrow layer, cover the future delicacy with gauze.
Dry in a dryer/oven (if possible, in the sun).
The sweetness is ready to eat or store for the winter.

Apricot-walnut marshmallow

The homemade delicacy will turn out to be very tasty, provided that you add nuts to it. Almonds are the best choice. This homemade marshmallow should be prepared from dried apricots (dried apricots) with the addition of spices. Almonds need to be ground in advance in a coffee grinder or in a blender. Take:

dried apricots – 2 kg;
sweet sand – 1 kg;
almonds – 250 g;
cinnamon – 0.5 teaspoon.

How to prepare dessert:

Grind the dried apricots using a meat grinder.
Place the mixture in a container (pan, ladle) and place on low heat.
Don't let the puree boil.
After the mass thickens, add in order: cinnamon, sugar and nut crumbs.
Cook the marshmallow, stirring it occasionally.
After boiling, transfer it to parchment.
According to the conditions, one layer should be no more than 2 cm (in thickness).
Dry the dish using any easily accessible method.

Apricot pastille in the oven

This is the most popular recipe, widespread among both beginners and experienced housewives, since there is an oven in virtually every home. The set of goods is the most common:

apricot – one and a half kilograms;
sugar - one glass.

Making using the oven:

After washing the fruit, remove the seeds.
Cut the fruits into halves, place in a saucepan, cover with sugar.
Place in the oven preheated to 70 degrees.
Cook until a puree-like mass forms, stirring frequently.
If the mixture does not boil down and comes out with lumps, then you should beat it with a blender until you obtain a homogeneous mixture.
Place the puree on a baking sheet in a thin layer, having previously covered it with parchment greased with vegetable oil.
Dry the marshmallow in the oven at 50 degrees.
When the first side is cooked, the dessert sheet must be turned over.
Store the sweetness or serve.

Video: homemade apricot pastille in the dryer

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Apricot marshmallow at home

The delicious, fragrant apricot has many admirers among children and adults. I want to eat the fruits not only in their freshest form, but also to prepare preparations for the winter. Apricot pastille is a good option for preserving fruit without putting it in jars. For children, such a delicacy will replace candy; housewives will find a use for it in making confectionery delights, compote, and pilaf.

Description of apricot marshmallow

The sweet product was invented in the 14th century. It was prepared from fruit and berry puree, thickened during cooking, with the addition of honey (sugar). Nowadays, with the availability of modern devices, preparing marshmallows has become easier and more fun. Rework ancient recipes, experiment with additives, invent the latest baking methods.

For apricot marshmallow, take ripe fruits. Unripe firm apricots produce a bitter product. If the initial fruit is sweetish, the marshmallow is made without sugar. Otherwise, use a few tablespoons of sand. Lemons, nuts, and other ingredients are used as additives.

The delicacy is prepared from new or heat-treated apricots. Dry in a draft, sun or oven. Homemade marshmallow made from apricots has a high density, does not stick, and rolls up perfectly. The delicacy is rolled up, cut into shaped slices, and sprinkled with sweet powder. Place in containers or containers.

Harm and usefulness of the product

Apricot marshmallow preserves the chemical composition and characteristics of the new fruit. These are vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A, B1, B2, C, E, PP. Sweet varieties of apricots contain up to 20% sugars. The fruits contain a lot of acids, pectins, and a large amount of carotene. Apricots are rich in micro- and macroelements, including iron, boron, phosphorus, calcium, potassium and other useful components. They have low calorie content.

Fruits have a beneficial effect on the body as a whole and the functioning of internal organs in particular. Apricots, and therefore marshmallows, are useful for anemia, heart disease, vascular diseases, low blood pressure and atherosclerosis.

The fruits improve the functioning of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) , relieve constipation, relieve pain, heal wounds and cuts. Activate brain activity and intellectual sphere. The delicacy will not harm people on a diet at all. Use apricot products with caution in case of allergic reactions. Not recommended for diabetes, hepatitis, thyroid and pancreas diseases.

Methods for making marshmallows

The product is based on apricot puree. Ripe sweet fruits are consumed. They also take apricots that are overripe, without rottenness or damage, or that have undergone heat treatment. They are boiled in a container with water or baked for a quarter of an hour in the oven. To mash the fruits, use a knife, blender, meat grinder, or sieve. Pastila is considered ready only after drying.

In the oven

Compound:

1.5 kg apricots;
a glass of sugar.

Manufacturing:

the fruits are washed;
divide into 2 pieces, get rid of the seeds;
put the slices in a saucepan, add 200 g of water;
sprinkle with sugar, boil for 10 minutes until the apricots are soft;
grind through a sieve or beat in a blender;
The resulting composition is boiled while stirring over low heat. When the mass decreases by 2 times, the stove is turned off;
Place baking paper on a baking sheet and soak it in oil;
transfer the composition onto it and level it. Seam height 2 cm;
the workpiece is sent to the oven to dry;
The hardened mass is rolled into a roll.

When drying apricot marshmallows at home in the oven, the following conditions are met:

device heating temperature – 60–100 °C;
processing time – up to 7 hours.

The readiness of the sweetness is determined by the non-sticky and hard layer.

In the dryer

This device is for drying berries and vegetables. It is used to dry sweets. The delicacy is prepared at 70 °C. Running time up to 7 hours.

Ingredients:

apricot fruits – 1 kg;
sugar - optional.

Dryer marshmallow method:

Apricots are washed and pitted;
the fruits are ground in a blender;
add sugar, mix thoroughly;
the saucer is wiped with olive oil;
put the apricot mass into it, level it with a knife or spoon;
sent to dry.

The readiness of the marshmallow is determined by the mixture of the product. In this case, the sheets are perfectly separated from the container.

On air

In warm regions, marshmallows are dried in the open air. The fruits, crushed with a mixer, are combined with 2 tablespoons of honey, the resulting mass is placed on a baking sheet, previously covered with baking paper. The thickness of the layer is 5 mm. Cover with gauze. In hot weather, the drying procedure will take up to 7 days. The finished treat is transferred to the refrigerator.

Pastila recipes

How to make apricot marshmallow? This is not difficult to create at home. Here are some delicious food options.

Apricot pastille in a slow cooker

Compound:

apricot fruits – 500 g;
sugar - tbsp. spoon.

Manufacturing:

fruit halves are placed in the bowl of the device;
sprinkled with sugar;
the “Baking” function is set;
apricots are cooked with the lid open for 1 hour;
the heterogeneous mass is punched with a blender;
the cup is washed and lubricated with olive oil;
the puree is transferred into a cup and baked for 1 hour at the same time;
the resulting layer is dried on parchment.

If desired, nuts or pistachios are added during cooking. The finished product is sprinkled with sweet powder or coconut flakes.

Apricot marshmallow in Azerbaijani style

Compound:

apricots – 1 kg;
sugar – 300 g (optional).

Manufacturing:

Wash the fruits, remove the seeds, sprinkle with sugar (optional).
Leave to release the juice for 2 hours.
Set on fire. No water is added.
The cooking procedure is 7 minutes.
Soft fruits are crushed in a blender or ground through a sieve.
Cover the tray with cling film or parchment.
Rub the parchment with vegetable oil.
Place the apricot puree on a tray and distribute it in an even, narrow layer.
The tray is exposed to the sun. They wait a day.
The hardened marshmallow is hung on ropes to quickly dry. The layers are sometimes turned over.
After 3 days, the finished product is rolled up. The plates are covered with cling film.
Store in the pantry for 1-2 years.

This method is suitable for making a product from apples, plums, bananas, and berries.

Apricot marshmallow without sugar

Manufacturing:

Apricots (500 g) are washed, dried, divided in half, and pits removed.
The halves are blanched for 40 seconds in hot water, then transferred to cool water so that the fruits do not boil and the vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) are preserved.
The fruits are crushed in a blender or passed through a meat grinder.
The tray is covered with film, which is coated with vegetable oil.
Spread apricot puree on top, spreading it over the paper in a 1 cm layer. Narrow marshmallow dries faster.
Dry near a window in a draft for 2 days.
The layer is turned over and dried for another 2 days.
Having determined that the moisture has evaporated one hundred percent, the delicacy is rolled into a tube, cut into pieces and wrapped in film.
Store in a kitchen cabinet for up to 2 years.

This delicacy is not dangerous for children and adults. It contains no dyes, preservatives or chemical additives.

Storage Methods

Store the apricot delicacy in the room or freezer. If heat treatment of the fruits has not been carried out, the shelf life is up to 1 month. Store in a cool place for 3–4 months. To increase the shelf life, the marshmallows are placed in glass jars and covered with lids. Or the product is frozen and stored in this form for 1 year. Fruit dessert is stored away from other goods because it absorbs extraneous odors.

Where it is not allowed to keep apricot marshmallows:

In a refrigerator. Due to humidity, marshmallows deteriorate and lose their beneficial properties. When stored in the refrigerator, shelf life is reduced by 2–2.5 times.
In a room where insects live and spoil the product.
In cellophane bags. Their marshmallows rot and lose their taste and appearance.
In a warm and damp room, where the temperature is 18 °C or higher. The delicacy spoils, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and beneficial characteristics are lost.

When taking the marshmallow out of the freezer, it is kept in the refrigerator for some time, and only later served to the table. With a sharp transition from cold to heat, the sweet taste disappears.

Signs of pastila spoilage:

color change;
nasty sour taste and smell;
plaque on the records.

If similar traits arise, it is better not to take risks and give up marshmallows. Taking a spoiled product will lead to dilemmas with the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) , right up to poisoning.

This delicious, unusual delicacy will become even better if you add apples, bananas, pears and plums to the apricots. Almost all housewives use crushed nuts, pistachios and apricot kernels. With the right approach to choosing the main ingredient, following the technologies for making and storing marshmallows, you can provide your family with a fortified delicacy for a long time.