The only correct recipe for pastilles simply does not exist, because it has always been prepared differently in different regions. Moreover, current recipes may differ from season to season, depending on what is growing at this time. Today I will share the original pumpkin pastille with a banana.
Step-by-step cooking recipe
Chop the pumpkin, add half the sugar and water, and simmer the pumpkin until soft over low heat.
Chop it with a blender.
Cut the bananas, put them in the oven at 200 degrees for 20 minutes and rub through a sieve.
Mix both purees and add more sugar.
Boil the mass over low heat until thick.
Put the pastille in a thin layer on parchment and dry in the dryer for about 5-6 hours.
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