Pastille from forest and cultivated apples

1 serving


Add puree from the fruits of wild forest apples to the mash of cultivated apple varieties, sugar and cook, often stirring, until the consistency of thick sour cream. Pour the resulting mass into clean wooden (plywood) trays lined with clean paper greased with oil, place in the oven. In a day or two, when the mass dries, add fresh puree with sugar to the trays and dry it again. Store the ready-made pastille in the same trays. It is easily cut with a knife, has a reddish-brown color.