Original recipes marshmallow apples, quince and dried fruits

Candy apples.

1. Slice the apples slices and put in a glass bowl. In many recipes offered boil down apples with water, well, that would not have burnt people added water and cook on the stove&# 8230; I do not add water and bake the apples in a microwave oven about 10-15 minutes. Periodically drain the juice appeared in a mug. Depending on the juicy apple juice obtained either half or the whole circle and is 5-6 with a medium-sized apples.
2. Apples ceased to allocate juice and now after cooling blender grind them.
3. The resulting puree spread on the laid package for roasting pan. Layer applesauce approximately 0.7-1 cm.
4. Baking put in the preheated oven and dry with the door ajar at the tiny ogonпїЅchke approximately 1.5-2 hours.
5. finally dried pastes without the oven a couple of days on the cabinets above the stove in the kitchen, turning occasionally. I always middle marshmallow not fully dried in an oven, usually dried up edge and middle, more humid, that's finally dried in air (over the stove and heat a couple of days pasta is ready). Cut it neatly on the beds and placed in a dry glass containers for storage. Usually it is not stored for a long time, because it is delicious and quickly eaten and really like small children. Of pastes can rotate roses and cut any figure who they like.
Candy apple red with beautiful skin turns red from green - green color and tartness of apples quickly darkening brownish color. You can add cinnamon candy, if you like, at the time of laying mash on a baking sheet, sprinkle with a top.

Important: pastes cook well in the spring when the gnats and flies do not (did not wake up yet), but if you cook in the fall, it is important to monitor that would fly in the kitchen was not.

Candy apple red with beautiful skin turns red from green - green color and tartness of apples quickly darkening brownish color. You can add cinnamon candy, if you like, at the time of laying mash on a baking sheet, sprinkle with a top.

Important: pastes cook well in the spring when the gnats and flies do not (did not wake up yet), but if you cook in the fall, it is important to monitor that would fly in the kitchen was not.

Candy quince

1. Thinly sliced quince and pour sugar. Reserve 8 hours, preferably overnight. (The more infused, the softer the petals become Curling). A further twist roses: the first piece of a spiral, as Ulitkino armor, and all others revolve around midway.
2. Merge the resulting juice with not being mixed with sugar in a bowl with a ceramic coating (not exactly jam will burn) and stirring occasionally bring to a boil over low heat.
3. In the boiling syrup and boil add rosettes 15 minutes. on low heat! Roses are imbued with toothpicks, so it is necessary to stir the jam very carefully! I do not remove the foam, the foam that looks like after it cools down and you will not see.
4. Turn off the fire and forget about the jam for 6-8 hours.
5. After 6-8 hours of jam again places on low heat and after boiling cook for about 15-20 minutes.
6. So you can cook up to 3 times, then roll in pasteurized banks. Roses in a jar stacked in a circle, that would be nice in the bank looked carefully without touching the edges of pasteurized banks prokipyachпїЅnnoy fork remove rosettes with toothpicks. (Toothpick in the rose remains on all the time !!! brews and remove toothpicks rose only when they are laying in a jar !!!) If the bank type "amphorae", In the void poseredinke laying rosettes in the standing position. In general the roses in the bank must lie plump and without voids. And after laying flowers fill them with hot siropchikom and put in a warm place - cover with anything (lid down) until cool. 2-3 years will be stored if you are able to store so long ?!

The longer varish quince, the thicker and darker syrup. As a result, and quince syrup and acquires a beautiful reddish hue.

More importantly, what the softness of jam you prefer, if myagenko quince need to get it after the first boil the jam is necessary to cover and periodically wipe the cover with water droplets that have no water enters the syrup and not dilute it.
And if you want to receive roses like tsukatiki, the jam is not covered with the cap! But then rose to be not reddish and yellow and not transparent.
Since I cook jam in a pan with ceramic coating, the water or when, or in what fruit is added.

The same principle is cooked jam pear (pear should be green and hard) and apples (Granny varieties of green and very hard), and in the process of cooking does not have to cover the lid! Pears and apples cook 7-10 minutes must be smaller, otherwise digest and will be transparent and very soft. At last, you can add cooked in apple and pear jam or ground cinnamon star anise, or saffron. Saffron spice particular, in my opinion, very much on lover's taste, color alone makes beautiful. But the star anise (anise zvпїЅzchaty) or cinnamon (each) enhance the flavor of jam.

Marshmallow recipe of dried fruits and nuts "Eastern sweets"

1. Dried fruits (figs, prunes, figs or apricots, dates, figs) wash and dry on a towel.
2. Skip dried fruit through a meat grinder 2 times.
3. Add in a lot of your favorite nuts (hazelnuts, almonds and cashews or walnuts) and all mix well.
4. The resulting mass lay out in the cooking bag and gently pushing his hand slowly to distribute weight on the entire package. Then roll the rolling pin rovnenky layer (thickness of about 1 cm pastes), wrapped only open end of the package for baking.
5. Edge leave wrapped and after rolling that would air did not get candy and stand a couple of days. And then cut into candy (directly in the package) squares or rectangles; Ideas and on the table for tea. Bon Appetite!

Recipe and photo Olga Knyazev https://vk.com/veravarenie