There is nothing complicated in this recipe. A distinctive feature of apple custard pastille is that the fruit is first boiled and only then mashed with a blender. In the process, in addition to sugar, you can add vanilla, lemon zest and ground anise.
Ingredients
- Apples - 1 kg
- Lemon juice - 2 art.l.
- Ground cinnamon - 1 tsp.
- Sugar - 100 g
- Vegetable oil - 1 art.l.
- Water - 100 ml
Step-by-step cooking recipe
Cut the apples into quarters, peel the seeds and stalks.
Chop, sprinkle with lemon juice and mix.
Put in a deep saucepan, add sugar, water and simmer on low heat for 15-20 minutes.
Add ground cinnamon and puree with an immersion blender.
Cover the baking sheet with baking paper and grease with vegetable oil.
Put the applesauce in a layer about 1 cm thick and dry for 8-10 hours in the oven at 60 degrees.
Separate the finished pastille from the paper, cut it and roll it into tubes.
Did you like the recipe?
0 comments