When the basic preparations are made, and the fruits left on the trees are not the most beautiful, but still fragrant, then it is easy to find a use for them. A few simple ways to preserve the taste of fall.
Fruit pastille
Soft fruits are stewed until softened and rubbed through a sieve. The resulting puree is distributed in a thin layer on a baking sheet with baking paper. Dry at minimum temperature for 3-4 hours. Readiness is checked by the surface – it should not stick to your fingers. The finished layers are rolled into rolls.
Spicy candied fruits
The fruits are cut into slices and filled with hot syrup (sugar and water 1:1). Aged for 8-10 hours. After this, the syrup is drained, boiled and poured again. The procedure is repeated twice. The finished slices are sprinkled with powdered sugar and dried at room temperature.
Classic drying
Fruits are cut into thin segments 5-7 mm thick. Place in one layer on baking sheets. Drying occurs at a temperature of 60-70°C with the oven door slightly open for 5-6 hours. An alternative is to use a special fruit dryer.
Traditional urination
A solution is prepared: add 3 tablespoons of rock salt, 5 tablespoons of sugar, and a handful of rye crackers to 5 liters of water. Clean, undamaged fruits are placed in a container, layered with cherry or currant leaves. They are filled with brine under pressure. The first 7-10 days are kept at room temperature, then transferred to a cool place. Readiness occurs in 30-40 days.
Each method allows you to obtain a product with unique characteristics – from neutral drying for compotes to savory pickled fruits as an independent snack. The main advantage: minimal processing and preservation of natural taste.
