Pastila is not only tasty, but also an extremely healthy delicacy. They prepare peaches, currants, gooseberries, and raspberries. And now we’ll tell you how to cook with cherries.

Cherry marshmallow recipe

Ingredients:

  • cherry – 2 kg.

Preparation

So, how to make cherry marshmallow without sugar. To begin with, we select only well-ripened berries. We wash them; there is no need to remove the seeds. Pour the cherries into the pan and mash them slightly to release the juice. Now cover the pan with a lid and cook over low heat for about half an hour, stirring occasionally. After this, remove the cherries from the heat and let them stand for about 10 minutes. Now pour the resulting mass into a colander with large holes and wipe until only the seeds remain in the colander. Mix the resulting pulp thoroughly.

Now we take a smooth metal sheet with a frame about 1 cm in height and grease it with odorless sunflower oil. Pour the cherry mass onto the sheet in a layer about 5 mm thick and place the sheet in a warm oven or in the sun to dry. The sheet should stand like this for 10-12 hours. But this is a matter of taste - if you want the marshmallow to come out drier, you can hold it even longer. After this, cut the delicacy into several parts, turn them over and dry for the same amount of time. Cherry marshmallows can be stored in plastic bags in a cool place.

step by step recipe with photos

All you need to make cherry marshmallows is a little granulated sugar and the berries themselves. Drying such a simple delicacy is a long process, but not tedious. The most delicious marshmallow is obtained from fresh cherry fruits dried in the open air. However, this method is not available to everyone. In this case, you can use an electric dryer or even a simple oven.

Cherry marshmallow is an unpretentious delicacy for which you can use almost any fruit. The main thing is that they are free from rot and wormholes. Unripe, overripe or bruised berries will not spoil the taste of fruit pita bread. The finished product can be stored in even sheets, wrapped in cling film and stored in the refrigerator.

Ingredients

  • granulated sugar – 2 tbsp. l.
  • cherry – 500 g.

Preparation

1. Sort the cherries, tear off the stem and rinse under cold water.

2. Remove the seeds with a special machine or knock them out with a wooden stick.

3. Sprinkle the berries with granulated sugar. Lightly shake the container with the cherries so that the sand is evenly distributed between the cherries. Leave at room temperature for 2-3 hours.

4. The berries will release juice, and you will no longer need to add water to cook the marshmallow.

5. Place the container with the cherries on low heat. To prevent the sugar from burning, stir until the amount of liquid increases. After this, heating can be made more intense. Bring the syrup to a boil and adjust the heat so that there is no strong foam. Boil the cherries for 5 minutes and remove from the stove.

6. Let it cool a little and then grind it in a blender. You should get a homogeneous mass.

7. If there are pieces of berries left, you can rub the puree through a sieve.

8. Grease trays for drying cherry marshmallows with refined sunflower oil. Spread the finished berry puree in a thin layer no more than 7-8 mm deep.

9. Cover the trays with clean gauze so that it does not come into contact with the puree. This will protect the product from insects and dust. Dry in a well-ventilated area or on the balcony. Depending on the air temperature, this process may take 2-5 days. When the surface of the fruit pita becomes dry to the touch, it must be carefully removed from the tray and turned over. Leave to dry on the other side for a few more days. The finished cherry pastille bends easily, but does not leave marks on the fingers. It can be rolled into a tube and wrapped in cling film. In this form, without access to air, cherry marshmallows can be stored outside the refrigerator until next spring.

Cherry marshmallow is a delicacy made from cherries with the addition of sweet products (honey or sugar). Traditionally, the prepared product for marshmallows in the form of a puree is dried at a low temperature until the berry completely releases its juice and acquires a denser consistency. It will be an excellent substitute for regular store-bought sweets, and its beneficial properties for the body are simply invaluable.

Cherry pastille is distinguished by its softness, delicate taste, and rich aroma. If traditionally berry marshmallow is considered a sour product, then cherry marshmallow will exceed all your expectations: it’s like getting the most delicious part of the dessert in large quantities. The cherry marshmallow turns out viscous and a little sticky, but this only makes it better. Anyone who tries it at least once will certainly ask for more.

What berries and fruits should you combine cherries in marshmallows with?

When you try this delicacy, it will seem to you that the pinnacle of home cooking has already been reached, and there can be nothing better than cherry marshmallow. But you will understand how wrong you were when you try this sweetness, which harmoniously combines different types of fruits and berries with the tenderness of ripe summer cherries. For example, you can combine strawberries and banana by adding them to the main berry. Then the marshmallow will not only taste completely different, no less appetizing, but also beautiful to look at. For such marshmallows you do not need either sugar or honey, because it is already made from the sweetest products. You can also add each product separately, then the marshmallow will turn out different, special.

Who doesn't love raspberries? Surely such a person does not exist. Therefore, you can create a wonderful tandem of cherries and raspberries by combining them on one tray to prepare marshmallows. The products will complement each other advantageously, and you will be rewarded with praise and admiration from your loved ones.

Thanks to the plasticity and viscosity of cherries, you can make marshmallows from those products that begin to crumble when dried, for example, zucchini or pumpkin. By mixing them, you get a product with a concentration of beneficial properties.

How to achieve the desired sweetness of marshmallows using sugar and honey?

To make the marshmallow tasty and sweet, you need to add honey or sugar. Your choice depends only on your preferences. Honey gives the product a special aroma and perfection, and sugar enhances the sweetness of the already tasty cherries, eliminating any possible sourness. It is worth remembering that excess sugar or honey can affect the drying process of the marshmallow, making it longer. If you overdo it, the marshmallow may not harden at all. Therefore, before adding sweet foods, try the prepared puree, focus on your taste buds and preferences, or use our proven recipe, which we are happy to share.

Cherry marshmallows - invaluable benefits for the body

The peculiarity of marshmallows is the low cooking temperatures, due to which all the beneficial properties of the products used are preserved. If you have an Ezidri vegetable and fruit dryer, you can enjoy the quality of cherries all year round. It stimulates the gastrointestinal tract and helps relieve constipation. Sweet cherries strengthen the immune system and maintain health, so marshmallows can rightfully be called a medicinal delicacy.

It contains useful substances such as magnesium, potassium, calcium and phosphorus. Please note that the percentage of these substances is higher in dark varieties of cherries. Black cherry pastille also strengthens blood vessels and capillaries, preventing the development of atherosclerosis, hypertension, and anemia. You won't be afraid of thrombosis if you always have cherry marshmallows on your table.

It is especially important to give marshmallows to children in the early period of development, as well as during periods of active mental activity. Thanks to B vitamins, carotene, and vitamin C, the child develops correctly, and there are no difficulties in the process of forming bones and teeth. Cherries saturate the body with glucose and silicic acid, which has a positive effect on brain function, so it can be given to children at school as a snack. Cherry marshmallow is very similar to store-bought marmalade, only it has much more benefits, there are no harmful preservatives, and in taste it is not inferior to any store-bought sweet!

Choosing the right cherries for marshmallows

Whatever variety of cherries you choose for marshmallow, it will still turn out tasty and aromatic. But if you want the product to be as beneficial as possible for the body, then dark cherries are more suitable for you, because its properties have a better effect on the functioning of the body.

Of course, priority is given to large, fleshy berries with small pits, but if you have small cherries, you can use those too. Juicy fruits will make the puree thinner, so it may take longer to dry.

Externally, the berries should be whole and dry, without rot or wormholes. Be sure to choose ripe cherries, otherwise they will not reveal their wonderful properties in the finished product.
If you have to buy cherries, it is better to choose a domestic product rather than an imported one. This way, you will have a better chance of purchasing a quality product that has not been processed using chemicals.

A classic version of making cherry marshmallows

To get 3 kg of finished cherry marshmallow, you will need a dryer with 15 and 15, 7 kg of berries and 1.5 liters of honey.

Peel the cherries from the stems, rinse well, then remove the pits. This process is quite labor-intensive and time-consuming, but if you use the Leifheit-37200 cherry pitter, you don’t have to pick each berry, but just throw them into a container and easily peel them. This will take less than an hour, whereas the regular cleaning method will take you several hours. The seeds will take up to 0.5 kg of the total mass of berries. Strain the juice that gets to the seeds and pour it into the cherries. Next, grind the berries using a meat grinder or blender. Be careful and attentive so that a bone does not accidentally get into the puree, otherwise it may ruin your culinary masterpiece.

If you need the cherry paste to remain fresh and tasty for a while, you need to roll it into small rolls, then wrap each roll with cling film, carefully place everything in a three-liter jar and close with a lid. In this form, the marshmallow will not lose its properties for a whole year. If the jar is sealed with a vacuum lid, the shelf life increases to two years.

How can you use marshmallow?

It has long been clear that marshmallows are a perfect delicacy that will please even the most demanding people. But did you know that cherry marshmallow has a number of qualities that allow it to be used in different dishes. Of course, cherry marshmallows are best used for making desserts. Filling in croissants, twirls, rolls, buns, cookies, a layer for your favorite cakes - this is not a complete list of options when pastille is used in baking.
You can use marshmallows to make decorations for desserts. It is quite plastic, so it can be easily deformed. You can make beautiful flowers, weave braids to decorate the edges, and it will harmoniously combine with sweetness not only in appearance, but also in taste.

Cherry marshmallows are great for creating delicious drinks. After adding some of the treat to yogurt, milk or ice cream, blend the mixture well in a blender and treat yourself to a delicious cocktail. Dilute it with water, mix it with other types of marshmallows or add it to your favorite tea, then you will get a vitamin drink. You can make fragrant tinctures and liqueurs based on marshmallows. If you really want to eat delicious jam, but don’t have anything on hand, dilute the marshmallow with warm water, let it cool and you will get a portion of delicious, tender, aromatic cherry jam.

Pastila can also be used in preparing main dishes. Sweet and sour sauces based on berries always go well with juicy meat. This is especially important for dishes from Georgian cuisine. Thanks to pastila, you will delight your loved ones with delicious food at any time of the year, regardless of the season.

Traditionally, marshmallow is served with tea, cut into small pieces. If desired, it can be sprinkled with sugar. Its crystals and delicate marshmallow consistency will create another type of sweetness.

If you think that you deserve only the best, then cherry marshmallows should definitely be on your table. Soft and juicy, tender and aromatic, it will certainly touch the most sensitive sides of your culinary soul and give incredible pleasure. Its preparation requires real filigree work, but the result is worth calling cherry marshmallow a real jewel of home cooking.

You can hardly buy cherry marshmallow in a store, but preparing it at home is as easy as shelling pears. We need only two ingredients - cherries and sugar, time and the desire to surprise our loved ones with a homemade delicacy. Cherry marshmallow is a dry cherry jam that can be stored in the refrigerator for quite a long time and does not take up much space.

Fruits of any condition are suitable for making homemade cherry marshmallow - not quite ripe or, on the contrary, overripe, dense or very soft. You can adjust the amount of sugar to your taste - just try the finished jam. If you want, make it without sugar at all, but then the marshmallow will be sour. Aromatic additives (cinnamon, mint, cardamom, nutmeg, cloves, star anise, etc.) are also optional.

From the specified amount of cherries and sugar, 350 grams of ready-made homemade marshmallow is obtained. Just enough for one standard baking sheet (60x60 centimeters). One roll (if you also make 8 pieces) will contain about 44 grams of dessert with a calorie content of 143 kcal per serving.

Ingredients:

(1 kg )

(200 grams)

To make homemade cherry marshmallow, we need only 2 ingredients - cherries and granulated sugar. Berries (weight indicated with seeds) are suitable both fresh and frozen.


We sort out the cherries, wash them and let the water drain.

After this, we remove the seeds in any way you like - I use this device, but you can use a pin, a hairpin, a teaspoon, or just your fingers. By the way, I bought such a useful thing last year, but tried it for the first time - an unusually convenient assistant!

Place all the berries in a container of suitable size (preferably with a thick bottom), cover with a lid and place on medium heat. Under the lid, the cherries will soften faster and release juice. Simmer for about 5-7 minutes, stirring.

After this, add granulated sugar - I have 200 grams, although I wanted to use less, but the berries are quite sour. If you want a sweet marshmallow, taste and add more sugar. Without sugar, marshmallow will also work, but it will be sour.

Cook the berries with sugar over medium heat, remembering to stir so that the contents do not boil. After about 15 minutes, the cherries will completely soften and acquire the consistency of jam.


The contents of the pan need to be thoroughly crushed and made completely homogeneous - the most convenient way is to use an immersion blender. If you don’t have such an assistant, you will have to rub everything through a sieve (difficult, but quite doable).

Now take a baking tray and line it with baking paper. If you are not confident in your paper (sometimes it is not of very good quality), lubricate it with a thin layer of refined vegetable oil. When I prepare marshmallows, I most often grease the paper with odorless sunflower oil - it’s more reliable. But in the case of cherries (as well as with plums), you don’t have to do this, since they contain a lot of pectin and the mass gels well, and then instantly moves away from the paper. Pour the still hot cherry jam onto the parchment (if you want to cool it, it doesn’t matter) and smooth it out with a spatula. The layer thickness should be no more than 7-8 mm, otherwise the marshmallow will take a very long time to dry. Try to make sure that the fruit mass is distributed in a layer of equal thickness, otherwise the marshmallow may burn at the edges in the oven.

You can dry homemade cherry marshmallows in different ways. First of all, in the oven at the lowest temperature (no more than 100 degrees) with the door ajar. Depending on the thickness of the layer, the time may be required differently. In addition, you can use a special dryer for vegetables and fruits. Or outdoors in the sun. If you prefer the latter method, remember that the most suitable weather is a hot sunny day. Then a day will be enough for the cherry pastille to dry. Meanwhile, in normal (sometimes cloudy or changeable) weather this may take 3-4 days. Personally, I dried the marshmallow for about 4-4.5 hours in the oven. The readiness of cherry marshmallow is easily determined tactilely, that is, not only externally, but also by touch. Touch it - if you press on the layer with your finger, it remains dry, but slightly sticky (this is normal), and the marshmallow remains elastic.

You see, the marshmallow comes off the paper perfectly - it is very elastic, like thin rubber, and bends in all directions without problems.

All that remains is to cut the marshmallow with kitchen scissors, a knife or a pizza cutter (my option). We roll the plates into tight rolls and store our dessert preparation in the refrigerator. If you like, you can wrap each roll in parchment and tie it with thread - then it will not unfold.

During the season of fragrant and juicy cherries, be sure to try making homemade marshmallows. This delicacy is much tastier and healthier than store-bought sweets, so feel free to give it to your children as a reward. Bon appetit, friends!

Cherry marshmallow is a product that is prepared from cherry puree with the addition of honey or sugar, as well as in combination with other berries and fruits. Cherry pastille has a pleasant soft structure, it is a little sticky, but very aromatic, so those who try it once will certainly ask for more and more.

Before you make cherry marshmallow, you need to choose the right berries. It is better to choose fully ripe, large berries for the puree, preferably not too juicy, since the juice will only increase the drying time. It is better to buy berries grown in your own country rather than imported. The cherry must be intact and without any damage or rot. Only fully ripe cherries will reveal all the subtleties of their aroma in the prepared marshmallow.

All the benefits of cherries are preserved in the marshmallow if the Ezidri dryer is used for its preparation. Cherry marshmallow contains vitamins B6 and B1, iron, copper, magnesium, which is very useful for anemia. It also contains anticyanides, which have an antiseptic effect. It contains coumarins - substances that prevent the formation of cholesterol plaques. Cherry pastille helps strengthen the body's circulatory system and eliminates problems with capillaries and blood vessels. Cherry marshmallow affects the motility of the gastrointestinal tract, stimulating the functioning of the gallbladder, stomach and pancreas. That is why cherry marshmallow is not only a tasty treat, but also has huge health benefits.

How to diversify the taste of cherry marshmallow?

Pastila is an ancient Russian invention and previously it was prepared exclusively using a Russian stove, where it was spread on special canvas frames and dried for a long time. But progress is inexorable, and now the Ezidri fruit and vegetable dryer has appeared, which greatly facilitates the process of preparing marshmallows.

What can you combine cherry puree with when making marshmallows? Cherry is a fragrant berry and the marshmallow made from it is very tasty. But you just have to experiment a little, add some other product, and you can create an excellent culinary masterpiece. Cherry marshmallow with the addition of strawberries, bananas, raspberries, black or red currants will turn out great. All these types of marshmallows will have their own unsurpassed taste and aroma with subtle, barely discernible notes of berries and fruits.

Honey or sugar is often added to cherry puree for making marshmallows to add special sweetness and aroma. But the main thing here is not to overdo it and not spoil the marshmallow. Otherwise, it may become cloying, and the drying process will increase significantly. It is better to add sweets gradually and at the same time try the puree constantly so as not to overdo it.

Our experience in making cherry pastille

. We took 7 kg of cherries, washed them, peeled them from stems, twigs and leaves. We needed a Leifheit 37200 cherry pitter. With its help, we were able to remove the pits from a fairly large number of cherries quite quickly.

We carefully coated the trays of the electric dryer with a piece of lard. Was used by us. Using a meat grinder, we easily turned the cherries into a thick puree.

At the next stage, we needed a blender, into which we placed puree (about 400 grams) and added 2-4 tablespoons of honey. Everything was thoroughly beaten and distributed on pallets. We made 2 pallets of marshmallows with added sugar and one without any additives.

The pastille was prepared in an electric dryer at a temperature of +60 degrees for 49 hours.

Each circle was cut into 4 parts, each piece was rolled into a sausage, each was packed in cling film and placed in jars under. Seven kilograms of cherries and one and a half kilograms of honey yielded 3 kg of marshmallow.

A little trick for removing seeds

Before preparing the puree, you must remove the pits from the cherries. This is probably the least favorite process for all housewives who make cherry blanks. Some people cut each cherry in half and remove the pit, while others use a pin or needle to pry the pit. If you gain experience in this matter, you can pull out the seeds quite quickly. However, if you do this rarely, then most likely the juice will be splashed everywhere, your hands and clothes will be stained, and if you handle the needle or pin ineptly, you can injure your fingers. Therefore, a cherry pitting machine will come in handy, thanks to which the pits can be removed without problems and without any special skills. In any case, this process is tedious and lengthy. But if you apply it, the process will speed up.

Although making cherry marshmallows is quite a labor-intensive task, if you buy an Ezidri fruit dryer and a Leifheit 37200 cherry pitter, the process will become much easier and take much less time. The cherry pitter allows you to quickly get rid of them, and all working surfaces remain practically clean without numerous splashes of cherry juice.

A whole handful of berries are poured into the tray at once, which saves a lot of time. All you need to do is add the berries and press the lever. The seeds are removed and placed in a special compartment, and we get only clean cherry fruits. The model is easy to disassemble and clean; it is made of high-quality plastic and stainless steel. Very stable thanks to rubber feet. It should also be noted its productivity - it can process 12 kg of berries in an hour.

What does cherry marshmallow go with?

Cherry marshmallow can be used as a substitute for sweets. The benefits from it are much greater, and the taste of cherry marshmallow is often superior to many modern sweets due to its sour-sweet taste and bright rich aroma. You can simply eat the marshmallow as a bite with tea or coffee, you can crumble it and add it to kefir, fermented baked milk, or milk. Of course, cherry marshmallow is indispensable when making sweet pastries, for a variety of cakes, gingerbread cookies and buns. And if you simply put your favorite nuts in a layer of marshmallow (you can take any: hazelnuts, walnuts, almonds) and roll it up, you will get an excellent, aromatic cake that will instantly “scatter” across the plates of all household members.

Even if you create a simple sandwich from a piece of bread with butter, and put a piece of cherry marshmallow on top of it and add some fruit, for example, half a strawberry or raspberry, then neither the little nor the big ones with a sweet tooth will be able to resist such a delicacy.

The marshmallow can be diluted with water, add gelatin dissolved and swollen in water, mix everything thoroughly and put it in the refrigerator for several hours. You will get an excellent aromatic cherry jelly. And if you combine several layers of different types of fruit and berry marshmallows, coat each layer with honey and sprinkle with crushed nuts, you will get a completely festive cake, the top of which can also be decorated with nuts and mint leaves, and sprinkled with a little powdered sugar. If such a work of culinary art is made from fruits and berries of different colors, then it will look very original, like a fruit rainbow. Just don’t need to use a lot of different ingredients so that the tastes of different fruits don’t overwhelm each other. For example, you can combine cherry, black cherry and apple marshmallows.

There will be no end to culinary masterpieces if you have cherry pastille on hand. This way you can make a cherry cheesecake that doesn’t even need baking. You just need to crumble 200 grams of shortbread cookies, pour 100 grams of it. melted butter, mix everything thoroughly and distribute in a baking dish. Mix 300 grams of cottage cheese and 400 grams of cherry marshmallow in a blender, add 200 grams of sour cream, beat everything thoroughly again. Dilute 30 grams of gelatin in 100 grams of water and leave to swell. After this, add to the curd-cherry mixture and beat everything again with a mixer. Then place it on the shortbread crust and put it in the refrigerator until it hardens completely. When it hardens, decorate with mint leaves and sprinkle with powdered sugar.

But cherry marshmallow is useful not only for sweet products. It will add a very interesting taste to any meat dishes. This is how pork baked with cherry marshmallow will acquire special notes. It’s better, of course, if it’s without sugar, but with honey or just pure cherry, without additives.

The pork tenderloin must be cut in a spiral to create a long layer. It is beaten and rubbed with salt and pepper. Then a thin layer of cherry pastille plates is laid on the layer, rolled into a roll and secured with skewers. Wrap in foil and bake for an hour and a half. 20 minutes before the end of cooking, unfold the foil to brown the pork. The result is an appetizing and original pork roll that will become the signature dish of any holiday table.

The following sweet and sour sauce is suitable for any type of meat: veal, turkey, pork, duck and chicken. Chop the onion into cubes and fry it in a small amount of olive oil until golden brown. Pour in a glass of dry red wine and a glass of broth of the type of meat from which the dish is prepared, bring to a boil, add 200 grams of cherry marshmallow, pepper, salt and cook the sauce until it becomes thick sour cream. Remove from heat and add a knob of butter. Any meat with this sauce will acquire a new taste.
An excellent aromatic and refreshing drink can be obtained by diluting cherry marshmallows in a glass of warm water and mixing with 200 g. lemon juice, add ice and half a glass of mineral water with gas. Beat everything thoroughly in a blender. Garnish with a slice of lemon.

If you have marshmallows at home, a recipe for any dish, be it sweet or meaty
can be safely supplemented with it. Don’t be afraid to experiment and the simplest, most ordinary dishes will acquire an exquisite aroma and open up new facets of taste.

Storing marshmallows

In order to preserve the marshmallow, it is best to pack each piece in cling film, after twisting it into a tube. All resulting tubes are packed into jars and covered with lids. Some housewives pack the marshmallows in parchment and put them in a cool place. This can also be done, but there is a possibility of rapid spoilage of the product or absorption of foreign odors if the parchment paper accidentally gets wet. We recommend storing the tasty and aromatic product in jars. When they are closed with nylon lids, the pastille is stored for a year, but if special vacuum lids are used, the shelf life will increase to two years.

Juicy and tender, literally melting in your mouth, homemade cherry pastille will be on your table all year round, regardless of the season. With its help, you can discover new facets of your culinary technique. If you have a dryer for Isidri berries, then all the beneficial properties of cherries will certainly remain unchanged. Therefore, the taste of cherries can be enjoyed all year round.

Dry and enjoy!