Homemade fruit pastilles
Votes: 168
Time: 3 hours 45 minutes
Complexity: easily
Complexity: easily
This treat, which tastes and colors just like store-bought versions but is made with fewer ingredients, is made with natural fruit puree. You decide which fruits to use, so you can choose a flavor combination your kids will love, such as grape, peach, apple, or strawberry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 570 g chopped fruit (see below for flavor combinations)
- 3/4 cup sugar
- 1-2 tablespoons fresh lemon juice
Variations of flavors for pastila:
- Plums: 5 pcs., sliced with skin
- Peaches or nectarines: 5 medium-sized, sliced with skin
- Apples: 3 pcs. Gala variety or Granny Smith, large, peeled and chopped
- Strawberries: 4 cups, stemmed and chopped
- Raspberries: 5 tbsp.
- Grapes: 3.5 cups (preferably Concord), seeds removed if necessary
- Bananas: 5 medium sized, peeled
- Mango: 2 large, peeled and chopped
- Raspberry Vanilla: 5 cups raspberries plus seeds from 1/2 vanilla bean
- Strawberry Banana: 3 cups strawberries (hulled and chopped) plus 2 medium bananas (peeled)
- Apple-ginger: 3 large apples (peeled and chopped) plus 1.5 tsp grated ginger
- Spiced Mango: 2 large mangoes (peeled and sliced) plus 1/8 teaspoon each salt and cayenne pepper
We recommend
Recipes with similar ingredients: grape, peaches, apples, strawberry, plums, lemon juice, raspberry, bananas, mango, vanilla pod, ginger root
Cooking the dish according to the recipe:
- Preheat oven to 90°C. Combine the fruit and sugar in a blender. Add lemon juice to taste (for apples or bananas, use 2 tablespoons) and puree until smooth.
- Transfer the fruit puree to a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to low and cook, stirring occasionally at first and more frequently toward the end, until all the liquid has evaporated and the mixture has thickened, 35-45 minutes. Be careful: The mixture may splatter.
- Line a 12x17-inch (30x43 cm) rimmed baking sheet with a silicone mat or nonstick foil. Using an offset spatula, spread the fruit puree thinly over the mat or foil. Bake until the pastila is slightly sticky, 3 to 3.5 hours.
Place the baking sheet on a wire rack and let the pastila cool completely. Remove the mat or foil. If the pastila is still damp on the bottom, return it to the oven, wet side up, for another 20 minutes until dry.
Place the dough smooth side down on a sheet of parchment paper and cut it into strips with kitchen scissors. Roll the strips into logs and store in a zip-lock plastic bag for up to 1 week.
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