Plum pasty

If you do not know what to cook from the sink, try making a homemade pastille made of ripe fruit.

Plum pasty
Plum pasty
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Ingredients

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Recipe for cooking at home

  1. Plums wash, peeled from the stems and bones, cut the pulp with the skin on quarters. Fill the crushed plums in a bowl or pot, pour boiling water and put on fire. Boil the plums with a slight boil for about 10 minutes until the fruit softens (the time depends on the plum sort). Remove the saucepan / bowl from the plate, cool a little and chop everything to a puree consistency with a blender. Add the sugar to the cream sauce, stir until it is completely dissolved and put the pan on the fire. While stirring, bring the jam to a boil. Meanwhile, wash the lemons in warm water, wipe dry with a napkin. Remove from them a thin layer of peel and grate it on a fine grater. From the pulp, squeeze out the whole juice, strain it through a sieve and add the zest into the boiling jam along with the grated jam, mix thoroughly.
  2. Cook the plum pasta until thickened for about 1.5 hours (the time may vary from 1 hour to 2 hours, depending on the thickness of the plate, fruit juiciness, etc.). Finished puree pour into a rectangular shape for baking, preliminarily covering it with food film or parchment paper. Cover the pastille with the edges of the film or paper and leave until completely cooled.
  3. Remove after cooling the candy in the refrigerator for at least 24 hours. After the specified time, it is possible to cut the finished dessert in portions and serve to hot tea. Store the home pastill from the sinks in the refrigerator until 10-12 months (tightly wrapped with food film and / or foil).
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