Apple pastille

Apple pastille is rightfully considered one of the traditional Russian delicacies. It began to be prepared from Antonov apples and natural honey in Russia from the 14th century. Presumably the first recipe for preparing this healthy product appeared in the Russian city of Kolomna.

It is known that until the beginning of the 20th century, the name of this dish was commonly written as postila, which was directly related to the technology of making an apple treat. Then they made apple pastilles based on sour apples of antonovka varieties, titovka or green, mixing them with berry raw materials - lingonberries, raspberries or currants. The finished product was distinguished not only by increased acid, but also by huge health benefits.

They began to add natural honey a little later, after which sugar and chicken egg protein also appeared in the apple pastille. The latter, although it added a lighter shade to the dessert, since the real apple pastille is rusty in color due to the active oxidation processes of apples, was an optional ingredient.

From ancient times, thick apple puree with berries and honey was applied to a thin canvas in a wooden frame in layers, after which the structure was placed in a Russian oven. There, the layers dried out, they were folded into wooden boxes made of alder, and new layers of thick viscous paste were again applied. Thus, a sweet blank was obtained for the cold season, called apple pastille or pastille in Russia (as something that is lined).

The modern food industry also spoils lovers of natural and tasty products, releasing a variety of types of this sweetness. However, some hostesses do not get tired of experimenting in their kitchen and repeat recipes tested for centuries with the difference only that it is not a Russian oven that is used, but an ordinary oven.

Homemade apple pastille is undeniably different from the product we are used to buying in-store, but its flavours are also high. To prepare classic apple pastille, you first need to thoroughly rinse and peel sour apples from the skin and seeds. By grinding the fruits with improvised means to a puree consistency, you should boil the fruit mass twice or three times.

Natural honey or granulated sugar can be added to concentrated puree, but if the fruit is sweet, it is better to make apple pastille without additives. The cooled mass is laid out on parchment paper, which must first be greased with calcined vegetable oil, and exposed to ripen in the sun.

Natural pastille is ready as soon as the mass is compacted, it will not stick together and break. By rolling apple marshmallow into tubes and placing it in clean ironed canvas bags, you can enjoy healthy products for a long time.