Pear pastila in the oven and dryer

Pear pastila in the oven and dryer

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There are many ways to store pears in winter. They are frozen whole, cut for drying. Pear Pastila is a delicious recipe that can be prepared in a variety of ways, using the oven, dryer, with or without sugar. It is worth considering how easy it is to make this dish at home in different versions.

What varieties are suitable for pear marshmallow

You don't have to choose perfectly smooth pears to make the marshmallow. It is better to choose fruits of soft varieties that are easy to grind with a blender or in a meat grinder. Varieties worth paying attention to:

  • Bare Jaffar;
  • Victoria;
  • Bar Moscow;
  • In memory of Yakovlev;
  • Marble;
  • Lumpy;
  • Vera Yellow.

These pears are characterized by increased softness and pliability. They are not stored for long, so you cannot leave them in the refrigerator for more than 1 week. Even slightly crumpled pears will do for the dish, but without rot.

How to make pear marshmallow

Homemade pear paste is made according to a simple recipe. The basic principle of preparation is to dry the pear mass in the oven or dryer. Each housewife decides for herself how to complement the product, what spices to add for taste. First you need to prepare the fruits, then follow the recipe:

  1. Wash and dry the fruits.
  2. Cut out rotten places, remove the core.
  3. Cut into cubes for easy grinding.
  4. Grind the pieces with a blender or meat grinder until puree.
  5. Add spices to taste, stir until smooth.
  6. Take a baking sheet, spread the parchment over the entire area, grease with refined vegetable oil.
  7. Pour the pear porridge onto a baking sheet, spread evenly with a spatula around the entire perimeter so that there are no thin spots left.
  8. Send to the oven for 5 hours to dry at a temperature of 100 degrees, leaving the oven door ajar so that the humid air evaporates.
  9. Set aside the prepared dry mass until warm.
  10. Take out the marshmallow along with the paper, turn everything upside down and wet the paper with water so that it is completely wet, it is easier to separate it from the finished dish.
  11. Cut into uniform rectangular plates.
  12. Twist into tubes, tie with a thread.

Advice! The lower the temperature in the oven, the better the drying of the product will be.

This is the principle of making a pear product, which underlies the rest of the variations and experiments.

Pear marshmallow in the oven

There are various recipes for making pear marshmallows, differing in minor options. Here is one of the recipes for making soft pear marshmallows in the oven:

  1. Take 8-10 ripe pears, prepare fruits, peel.
  2. Cut into pieces, grind until porridge.
  3. Sugar can be added, but it will take longer to dry than without it.
  4. Pour the mixture into a saucepan and cook, stirring occasionally, for 1-1.5 hours so that the first layer of water evaporates.
  5. After cooking, spread out on a baking sheet, after covering it with parchment.
  6. Dry in the oven with the door open at 90 degrees until the mass stops sticking to your fingers, but do not dry out until it becomes brittle.
  7. Roll the finished marshmallow, while it is still hot, into tubes and leave to cool.

You can wrap each piece separately in baking paper, decorate it with a ribbon and go to your friends for a tea party.

Pear pastila in the dryer

To prepare a large amount of pear marshmallow for the winter, it is worth taking several different fruits and mixing them. For example, let's take 3 kg of pears, 2 kg of apples and 2 kg of grapes. After cleaning from grains, it comes out 1 kg less. From 7 kg of the resulting workpiece, 1.5 kg of the finished product is obtained at the exit. The recipe for making pear marshmallows in a dryer is as follows:

  1. Prepare fruits, wash and chop finely for grinding.
  2. You don't need to add sugar, the fruit mixture will be sweet enough.
  3. Grinding in a blender, add each fruit a little bit so that the mass grinds easily, grabbing all the pieces.
  4. Spread the puree around the perimeter of the drying tray, greasing it with vegetable oil.
  5. Set the temperature to + 55 ° and dry for 18 hours.

After preparation, you must wait until it cools down and serve cold with tea, or immediately identify the product by containers for preservation.

Spicy pear marshmallow at home

In addition to sugar, various spices can be added to the marshmallow, enhancing the taste of the dish, making it a unique delicacy.

A simple way to make pear marshmallows at home with sesame seeds and pumpkin seeds:

  1. Take 5 kg of pears, peel and seeds.
  2. The remaining 3 kg of fruit, pour 100 g of water in a saucepan and cook for 30 minutes.
  3. After boiling for half an hour, add a few grains of cardamom and cook for another 10 minutes until the pears are completely softened.
  4. Remove the cardamom seeds and grind the fruits with a blender.
  5. Add a glass of sugar (250 g) to the puree and cook for another hour, stirring thoroughly.
  6. Spread the parchment on a baking sheet, grease with vegetable oil and pour the pear puree 0.5 cm thick, spreading it evenly over the dishes with a spoon.
  7. Chop the peeled pumpkin seeds and sprinkle over the top.
  8. Add sesame seeds, or sprinkle 1 baking sheet with sesame seeds, and the other with pumpkin seeds, from the whole mass you should get 5 sheets.
  9. Dry in the oven at 100 degrees for 3 hours.
  10. Roll the finished plate into a sausage and cut into pieces.

Pastila from pears for the winter

For the winter version of marshmallows, you can use both fresh pears and frozen ones. Better yet, freeze the pear puree immediately, distribute it in baby food jars and freeze it at a temperature of at least -18 degrees. In winter, defrost pear puree and cook according to your standard recipe.

Pear marshmallow for the winter is stored in several ways:

  • wrap each piece of marshmallow in cling film and stuff it neatly into three-liter jars, closing it tightly with a thermal lid, which you need to boil in boiling water for 2 minutes so that it softens and sits tightly on the neck of the jar;
  • distribute the finished portions of marshmallow in plastic bags with a fastener for freezing, after pumping out as much air as possible from the bag.

You can store it in any container, the main thing is that it does not allow air to pass through and is not in a warm, bright place.

Sugar-free pear paste

Sugar is a natural preservative that allows you to store the product without freezing and the use of chemical additives. But the use of sugar makes the pastille very high in calories and less useful. Sugar marshmallow should not be eaten by people with diabetes. An alternative would be fructose. When it breaks down in the body, insulin is not required, but it is as sweet as sugar.

Pear marshmallows can be prepared without any added sweeteners at all. One ripe fruit contains almost 10 g of sugar, which is 2 teaspoons. And if you add apples (10.5 g of sugar in 1 fruit) or grapes (29 g in 1 glass of berries) to pears, then the candy will contain natural fructose, which ensures the sweetness and safety of the product.

Pear paste without cooking

Sweet pear marshmallows can be cooked without pre-steaming. Cooking is used only for softening and evaporating the first layer of moisture. But this is optional. If you beat the pears well until smooth, no lumps, then cooking is not needed. Also, before drying, it is better to cook the product if the recipe contains sugar, honey and other additives, except for seeds, for better dissolution and obtaining a homogeneous mass.

Disinfection and water evaporation will take place in the oven. Therefore, each housewife decides for herself whether she should cook pears before drying or not.

Terms and conditions of storage

Preservation principles:

  • dark room (basement, cellar, storage room);
  • low, but positive temperature;
  • low humidity - with an excess of moisture, the product will be filled with water, become brittle and crumbly;
  • a minimum of oxygen access (store in sealed jars, cling film, bags);
  • dried fruits and similar products are susceptible to attack by a kitchen moth; at the first signs of infection, it is necessary to protect the product from the spread of insects.

If stored properly, the product is usable for two years.


Pear pastila is an exquisite culinary decoration. Even on weekdays, inviting the whole family to the table for tea and serving pear, rolled into tubes, marshmallow, you can create a festive mood.

Making delicious pear marshmallows is a very profitable culinary trick. It can be given to children at school as a snack for tea. It contains many useful vitamins such as iron, zinc, magnesium, silicon, sodium, phosphorus, manganese, as well as vitamins of group B, C, D, E, H, K, PP. The calorie content of marshmallow in 100 g reaches 300 kcal, making it a satisfying product.

Watch the video: How to Dry Pears, Dehydrating Pears at Home for Food Storage (February 2023).

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