Three-layer marshmallow can be an excellent decoration for cakes, as well as delicious sweets for children.
It is necessary
1 kilogram of apricots, 1 kilogram of pears, 6 cups of raspberries, 900 grams of sugar, 0.5 cups of water, 3 tablespoons of vegetable oil
Instructions
Step 1
Remove the seeds from the apricots and grind in a blender until puree. Place in a heavy-bottomed saucepan and cook, stirring constantly, until thickened. Add 150 grams of sugar and cook for another 10 minutes.
Step 2
Peel and core the pears. Cut into wedges, pour 0.5 cups of water and cook until softened. Grind in a blender, place in a saucepan and cook until boiled. Add 200 grams of sugar and cook until thick, stirring constantly.
Step 3
Peel raspberries from the stalks, chop in a blender and rub through a sieve. Add 550 grams of sugar and simmer until lagging from the bottom of the pan.
Step 4
Place parchment paper on 3 baking sheets and brush with vegetable oil. Place apricot, pear and raspberry puree separately on baking sheets in an even layer 2 cm thick.
Step 5
Dry in the oven at 50 degrees (keep the oven door ajar) until the marshmallow stops sticking to the baking sheet (about 3-4 hours).
Step 6
Lay the warm plates on top of each other and roll them up. Place the marshmallow in a jar and cover with a plastic lid. The pastille is ready and can be used for its intended purpose.
