Apricot marshmallow: the most interesting recipes for making apricot marshmallow at home

Methods for preparing apricot puree - marshmallow basics

To prepare marshmallows, you can use fruits, both heat-treated and raw. In the latter case, the marshmallow is considered “live”.

Apricots should be selected from sweet varieties with tender, sweet flesh. It is best to use substandard and slightly overripe products.

The fruits are washed under running water and the seeds are removed from them, cut in half.

For raw marshmallow, apricots are immediately twisted through a meat grinder or punched with a blender until smooth. For boiled marshmallow, berries are prepared in several ways:

• On the stove.Place apricots in a saucepan, add a small amount of water and simmer until tender over medium heat for 15 minutes.
• In the oven. The peeled fruits are placed on baking sheets in one layer and baked at a temperature of 200 degrees for 15 - 20 minutes. The main thing is that the apricots soften.

After the apricots have softened, grind them in a blender until pureed.

You can also grind the fruit through a fine sieve. By getting rid of pieces of skin, the mass will be more tender and homogeneous, but the marshmallow will dry a little worse.

Drying methods

Drying marshmallows can be done in several ways:

• On the street. If you live close to the south and have hot, sunny weather on harvest days, then you can dry apricot marshmallows naturally. To do this, the fruit mass is distributed on baking sheets covered with oiled paper. On very hot days, the marshmallow can dry out in a day, but on average this process takes about a week. When the marshmallow on the baking sheets has become stronger, it can be hung out like a rug on a rope for final drying.
• In the oven. The pastille is placed on baking sheets and dried at a temperature of 90 - 100 degrees for 2 to 7 hours.
• In the dryer for vegetables and fruits. Apricot puree is placed on trays for preparing marshmallows or paper sheets lined with a regular wire rack. The surface must be lubricated with a thin layer of vegetable oil so that the fruit mass sticks less. Dry the marshmallow for 3 to 7 hours at a heating temperature of 70 degrees.

The product is considered ready if the top layer does not stick to your hands.

Homemade apricot marshmallow recipes

Natural “live” marshmallow

Raw apricot puree is spread in a thin layer on baking sheets and dried in any way.This marshmallow can be made without adding sugar. You can add chopped walnuts or cinnamon as a filler.

Tatyana Ivanova in her video will tell you about the recipe for making “live” marshmallow from apples and apricots without sugar

Apricot marshmallow with sugar

• apricots – 2 kilograms;
• sugar – 0.5 cups.

Add sugar to the prepared puree and mix it thoroughly until the crystals dissolve. Then the fruit mass is placed in a saucepan with a thick bottom and boiled by about half.

Pastille with citric acid

• apricots – 1 kilogram;
• sugar – 2 tablespoons;
• citric acid – 0.5 tablespoon.

Apricot pastille with almonds

• apricots – 2 kilograms;
• sugar – 2 cups;
• almonds – 200 grams;
• cinnamon - a pinch.

Sugar and cinnamon are added to the hot apricot puree. The nut kernels are crushed with a knife or using a food processor and added to the fruit. It is better not to grind the almonds into powder, but to crush them into larger fractions. After this, the fruit and nut mixture is boiled almost twice and sent to dry.

Pastila with honey

• apricots – 1 kilogram;
• liquid honey – 200 grams.

Puree can be made from raw apricots or from pre-cooked ones. The main thing is not to add honey to the hot mass, otherwise the beneficial substances of this product will evaporate.

Watch the video from the channel “Ezidri Master” - Apricot marshmallow with honey in the dryer

Useful tips

• The thinner the layer of marshmallow, the faster it dries and the longer it is stored.
• To dry more evenly, pour the fruit mixture onto a baking sheet so that the mixture is in a thicker layer at the edges than in the middle.
• After one layer of marshmallow has dried, you need to turn it over.
• In order to diversify the taste of the marshmallow, you can add various spices, juices or purees from other fruits and vegetables to the puree.

The video from the Brovchenko family shows in detail the process of preparing marshmallows from apricots, nettles and zucchini

Storage methods

You can store apricot marshmallows at room temperature or in the refrigerator in a glass jar. For longer storage, experienced housewives have learned to roll the jars under a lid or freeze them.