The basis of this delicacy, which in taste and color cannot be distinguished from what is sold in the store, but prepared from a smaller quantity ingredients, – natural fruit puree. You decide which use fruits, so you can choose this combination flavors that your children will enjoy, such as grapes, peach, яблоко или клубнику. 
Photo of the dish:Kang Kim Time: 3 hours. 45 minutes Difficulty: easy in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 570 gr. chopped fruit (see flavor combinations below)
- 3/4 Art. Sahara
- 1-2 tbsp. l fresh lemon juice
Flavor variations for pastille:
- Plums: 5 pcs., Cut with peel
- Peaches or Nectarines: 5 pcs. medium sized, cut with peeled
- Apples: 3 pcs. Grades Gala or Granny Smith, large, clear of peel and chop
- Strawberries: 4 tbsp., Remove the stalk and chop
- Raspberries: 5 tbsp.
- Grapes: 3.5 tbsp. (better Concord varieties), if necessary remove bones
- Bananas: 5 pcs. medium size, clear
- Mango: 2 pcs., Large, peel and chop
- Raspberry Vanilla: 5 tbsp. raspberries plus seeds from 1/2 pod vanilla
- Strawberry Banana: 3 tbsp. strawberries (peel and chop) plus 2 medium sized banana (peel)
- Ginger apple: 3 large apples (peel and chop) plus 1.5 tsp grated ginger
- Spiced Mango: 2 large mangoes (peel and chop) plus 1/8 each tsp salt and cayenne pepper
Recipes with similar ingredients: grapes, peaches, apples, strawberries, plums, lemon juice, raspberries, bananas, mangoes, vanilla pod ginger root
Recipe preparation:
- Preheat the oven to 90 ° C. In a blender, mix the fruit with sugar. Add lemon juice to taste (for apples or bananas use 2 tbsp. l.) and mashed until smooth.
- Transfer the fruit puree to a medium-sized pot and bring to a boil over moderate heat. Reduce the fire to weak and cook, stirring occasionally at first, and more often closer to completion until all the liquid has evaporated, and the mixture does not thicken, 35-45 minutes Be careful: the mixture may splash.
- On a baking sheet with sides measuring 30×43 cm. Lay a silicone mat or non-stick foil. Using curved culinary spread the fruit puree over the mat or foil thin layer. Bake until the paste is slightly sticky, 3-3.5 h. Place the baking sheet on the wire rack and completely give the pastille sheet cool off. Separate the mat or foil. If the pastille is still wet bottom, put it back in the oven with the wet side up for another 20 minutes until it dries. Lay the smooth side down on a sheet of parchment paper and kitchen scissors cut it into strips. Roll the strips into rolls and store in a plastic bag with a fastener up to 1 week.
