Pastilla from quince at home

Pastila - delicacy is very tasty, but also useful. How to make a pasta from quince, now find out.

Pastilla from quince - recipe

Ingredients:

• sugar - 1 kg;
• ripe quince - 1 kg;
• apples - 3 pieces;
• lemon juice - 30 ml;
• drinking water - 1.5 liters.

Preparation

1. Apples and quinces are cut into slices, removing the core.
2. Place the prepared fruit in a saucepan. Fill with water. After boiling, simmer for about an hour on low heat and under a lid.
3. After this, the boiled fruits are rubbed through a sieve. In the resulting mashed potatoes, add sugar and add lemon juice. Thoroughly mix and place the mass on the plate.
4. With constant stirring on a very small fire, cook the mass to a density and viscosity.
5. The resulting mixture is poured onto a wetted dosochku.
6. Two days we give the pastille from quince at home, dry, and then cut into slices.

Pastilla from quince Japanese - recipe

Ingredients:

• quince Japanese - 450 g;
• sugar - 100 g;
• lemon - 30 g;
• water - 30 ml;
• powdered sugar - 30 g.

Preparation

1. Quince Japanese, cut into pieces, then cut out the hearts, put them in a saucepan, pour in water and stew them with a small fire.
2. We rub the fruit through a sieve, add sugar, pour lemon juice and cook the mass to a density, always stirring so that it does not stick to the bottom of the pan.
3. Ready to put a thick mass on a board moistened with water, a layer about 1 cm thick. The board should be wet so that the pasta from the quince does not burn to the bottom.
4. From above we cover with gauze in such a way that it was above the surface of the pastille, without touching it. Leave the treat for 2 days in a dry place.
5. The ready-made pastille is cut into cubes, rubbed with sugar powder and served.

Pastilla from quince without sugar

Ingredients:

• quince - 1 kg;
• honey natural - 1 kg.

Preparation

1. We divide my quince with chunks of arbitrary shape and size, remove the seed part. We boil the quince, and then we rub through the sieve.
2. Add natural liquid honey to the resulting puree and mix thoroughly.
3. The resulting mixture is cooked on low heat until the weight falls behind the dishes.
4. The ready-made pastille is spread on the sheets, oiled, and leveled, so that a layer about 1 cm thick is obtained.
5. Place the sheets in the oven and dry them at low temperature first on one side, and then turn and dry on the second side.
6. We turn the prepared pastille rolls and store them in a dry place.