Marshmallow made of pears at home

You can harvest pears for the winter not only by cooking jam. There is nothing to spend so much effort, roll up and store cans, while using a huge amount of sugar. A pastille of pears is an excellent way out of a fruit dessert that will please immediately after cooking and can be stored in the refrigerator for a long time.

Not only good pears can be used for pastilles. Crushed, slightly over-ripe are perfect. Only rotten and wormy areas should be removed.

I wash the pears well, wipe them so that the water does not get into the pastille, this can increase the already slow drying process in the oven. Remove the tails and boxes of seeds from the pears, cut the remaining pulp into pieces.

Load the sliced fruit into a saucepan or a saucepan with a thick bottom. Cover with a lid and start simmering over low heat. It is not necessary to make a powerful flame, fruits should not burn, but slowly warming up, they will emit a large amount of juice and after 15 minutes they will become soft. Immediately season the pears with cardamom and add a star of star anise.

After a quarter of an hour, the pieces of fruit will soften enough. Take out the star anise and grind the pears into puree using an immersion blender. The preliminary process of preparing fruit for making pastilles is completed, it remains only to dry it in the oven, and this process can take place even without the participation of the hostess.

Cover the baking sheet with baking paper, just in case you can lubricate with a small amount of vegetable oil. If there is a silicone mat, we use it, with it the risk of sticking is eliminated without additional manipulation.

Spread the mashed potatoes on a baking sheet and level with a spatula. Do not make the layer too thick, such a pastille will dry for a long time and will not curl into a roll, maximum 7 mm. We level it with a spatula and send it to the oven for drying.

We dry the pastille at a temperature no higher than 100 degrees, and preferably 80. We leave the door slightly ajar for steam to escape. The time depends on the thickness of the layer, on average it is 5-7 hours. Readiness is determined by the golden color and checking the surface for stickiness. As soon as the pastille stops sticking to the hands when touched, it can take the baking sheet out of the oven.

Leave the pastille on the mat or paper until it cools completely. Then cut into rectangles and roll up. If the pastille unwinds, you can tie it with twine. You can serve the pastille immediately after cooling down or store it in the refrigerator all winter.

Bon appetit!