Apricot Marshmallow
A treat familiar to many from childhood is homemade candy from grandmothers. “Shopping delights don’t give that tasty treat, which gives candy. The recipe for apricots is delicious, but without frills. But the recipe for apricots and almonds is a culinary chic!
Paste. Apricot Almond Recipe
Culinary historians call dainty Russian fruit canned food. In the Middle Ages, pastille was made from apples. Technology attached great importance. Mashed first, then through dense rags expressed the juice. Then they drove into the apple mass squirrels and beat the future dessert so that the mass increases double! As a result, all this yummy was placed on baking sheets and dried for at least two days in a Russian oven, after there bread was baked. This recipe for apricot pastilles with almonds, modern. Its origins should be sought in Turkish cuisine. But we are not We will search for primary sources, just cook.
To make apricot and almond marshmallows, you will need:
- Apricots (preferably very ripe, sweet) – about 2 kg.
- Sugar (if the fruits are acidic, increase the amount) – 800g.
- Almonds – about 200g.
- Vegetable oil (only without a clear odor) – lubricate baking sheets.
- Cinnamon is a bit for flavor.
A “good” mistress will not lose a single fruit. And shepherd recipe from apricots or other fruits, just for when the ripened fruits have nowhere to go. The delicacy is kept excellent, “survives” until the winter, if not eaten.
For future use you can make apricot pastille with almonds So: 
Peel the fruit, rinse gently. Make mashed potatoes. Whether it is a blender, a meat grinder, is not so important. Mass should be just homogeneous.
Grind the nuts as you like best. Very tasty if the almonds in the pastille will not be in “powder”, but with small patches nuts.
After which, put the aromatic puree to languish. Namely, languish a don’t boil. Well, if the dishes serve as a thick-walled pan. As soon as the mashed potatoes heat well, add sugar, stirring occasionally, almonds and a pinch of cinnamon.
Leave the future pastille to “puff” and boil, not forgetting stir the mass. Check, make sure the evaporation process moisture went until the whole apricot-almond mass halved.
Lay out the thick hot marshmallow gently on the oiled confectionery (parchment) paper. Focus on layer thickness in 1cm or a maximum of 1.5.
Dry the treat in the oven or oven. At t at 50 ° the process goes as it should. Of course, this takes a lot of time. AT drying ovens make the pastille more comfortable. But the taste is in the oven it turns out the very one, “grandmother”.
Tasty ideas
Take your time to leave our “delicious site”. Of apricots we offer to cook jam immediately in “three recipes “! Here you will find a method of preparing the filling for fruit cakes, and without sugar.
