Cooking apple figs at home. Fig recipes from various fruit and berry raw materials

2013-09-26

Smokva is an old Russian delicacy made from fruits that is now undeservedly forgotten. To taste and appearance the fig looks like marmalade or marshmallow. This healthy sweetness can only be prepared from fruits with a high pectin content. Apples, plums, mountain ash, quince are suitable as raw materials.

The technological process for preparing figs is the same for any type of fruit. Initially, the raw material is crushed and slightly let in own juice... Then sugar is poured, equal in volume to the volume of fruit gruel. Mashed potatoes with sugar continue to boil over low heat until the fig turns into a homogeneous layer, which completely lags behind the bottom of the dish while stirring.

The finished mass is laid out on a flat, smooth surface (a marble board is most suitable for this purpose) and left to dry for several days. You can also dry the fig in the oven. To do this, you need to level it on a baking sheet covered with parchment paper slightly greased vegetable oil... This will take about 10 hours and the temperature should not be more than 50. It is best if the oven door remains open. The finished fig is cut into even slices (in the form of cubes or blocks), rolled into icing sugar and put in a bowl with a tight-fitting lid. In this form, figs can be stored for a very long time without any damage to quality, especially if the dishes are in a cool room. Below are some of the most common fig recipes.

Rowan fig

Collect rowan berries after the first frost (or stand in the freezer for a day), wash, separate from the brushes and bake for 4-6 hours in the oven at about 50. Rub the softened berries through a sieve. Add the same amount of sugar to the mountain ash puree and cook over very low heat until thickened. Pour the finished mass onto sheets with a layer of 1-2 cm, and dry it at room temperature 2-3 days. Cut, roll in powdered sugar. Sprinkle fig pieces if desired coconut flakes to get more spicy taste... Store in a cool place glass jars covered with parchment paper.

Plum fig

By old recipe plum fig is prepared without added sugar. 1-2 kg of plum puree are cooked over very low heat until the original volume is halved. After that, the finished mass is poured onto a baking sheet covered with parchment paper and dried in the sun for three to five days. Store in a cool place in a tightly sealed container.

Apple fig

Peel, chop and chop the apples in a meat grinder. After that, add sugar to the applesauce (one kilogram of sugar is taken for one kilogram of mashed potatoes), boil over low heat until tender. The finished fig should acquire the consistency of thick sour cream. Pour the hot mass onto sheets covered with parchment, smooth, dry in the sun for one or two days. Taste apple fig can be diversified by introducing a variety of berries (currants, raspberries, gooseberries, etc.) into its composition. At the same time, a kilogram of raw berry and two kilograms of sugar are taken for one kilogram of apples.

Remember I gave this topic? So they wrote that those recipes will not help to cope with the harvest. I decided to search and this is what I found on my computer apple blank recipes... I say right away that I did not cook for them. Well, for those who have a super harvest, these recipes should definitely come in handy.

1. Apple candy - an old recipe

Sour apples are placed in a saucepan without cutting, poured cold water so that the apples are covered with it, and boil until the skin is bursting (if necessary, add water from time to time), dump it onto a sieve, let the water drain and wipe it.

For 800 g of this puree, take 1 kg. sugar or honey (for cheap marshmallow) and 3 proteins, mix everything and beat with a whisk until the mass turns white and thickens. Then add 100 g of crushed bitter almonds and 2 tablespoons of rose water or vanilla tincture, put in a clean planed box lined with white paper, and put in a well-heated oven for 24 hours. Place boxes with marshmallow on wooden blocks, but not directly on the bottom. When the pastille dries, remove it from the oven and let it cool, then overturn the pastille from the box on boards covered with paper, and put it back into the oven in a light spirit. so that the marshmallow is dry on all sides.

2. Apple fig

A fig is a dryish marmalade, similar to marshmallow, but not whipped white, but, on the contrary, dark in color, specially thickened and without the addition of proteins, like marshmallow.

Fig is a cross between marmalade and marshmallow, it is characterized by the methods of preparation of both products, but only partially.

So, figs are prepared from strongly pectin fruits - apples, quince, plums, mountain ash. The first step is to obtain a puree of boiled fruits, without water, chopped and poached in their own juice. This puree is then boiled down as lightly as possible so that it does not stick to the dishes. The next step is to add sugar, equal in volume to fruit puree. The boiling lasts until the fig begins to lag behind the bottom of the dish while stirring it with a wooden spoon. Then the cooking stops, the resulting mass is laid out on a marble board and, after solidification, is cut either into cubes, cubes, or rolled into balls while still warm. Final step: Boning in powdered sugar and folding the finished fig into jars like jam. Tied with paper, stored like jam.

3. Pickled apples.

Apples are tasty and healthy in any form, including pickled ones.

• 0.3% mustard, preferably in powder
• 0.1 -0.2% sugar with honey
• 0.1 -0.2% tarragon, black currant leaves or cherry
• 0,1% rye flour or rye straw
• 0.5% salt

for 10 liters of water

• 30 grams of mustard, preferably in powder
• 10-20 grams of sugar with honey
• 10-20 grams of tarragon, black currant leaves or cherry
• 10 g rye flour or rye straw
• 5 grams of salt

Apples for urinating are not suitable for all, but only sweet and sour, with a strong structure, with a sufficient content of pectin, organic acids. The fruits are taken approximately the same size, washed, placed in a dish. If possible, use wooden barrels, enamelled pots, plastic bags. Pour in a solution of mustard, sugar, honey and spices. Tarragon is placed when the apples are not fragrant or there are no fragrant leaves. Rye flour is also added, or the layers of apples are shifted with rye straw, adding salt. Above - also rye straw, a wick. In the room, the apples will be ready to eat in a week.

Option 2

From my mother's book “ Culinary recipes»Ed. Moscow "Agrompromizdat" 1992

Apples, preferably Antonov's, are sorted out and washed with water. Line the bottom of the tub, prepared for soaking, with a layer of leaves black currant or cherries. Lay several rows of apples on the leaves (twigs up). Put a layer of leaves on the apples again, apples again on them. Thus, fill the entire tub, covering the top layer of apples with leaves.

Pour apples with specially prepared wort or sweet water... To prepare the wort, pour boiling water over the rye flour, salt, place well, let it settle and strain (for 10 liters of water, take 200 g of rye flour and 2 tablespoons of salt).

For cooking sweet water for every 10 liters, take 400 g of sugar or 600 honey, add 3 tbsp. l. salt, boil and cool. Put the tub with laid apples in a cold place, pour wort or sweet water. Cover the apples with a wooden circle, on which to put the load, you can wash the stone. In the first 3-4 days, apples will absorb a lot of moisture, so the tub must be topped up with wort or cold water.

The liquid level during soaking and storage should be 3-4 cm above the wooden mug. After 30-40 days the apples will be ready

Option 3

From my mother's book "We can preserve ourselves" Moscow "Agropromizdat" 1989

Ripe apples of autumn and early winter varieties are used for urinating. It is advisable to take medium and small apples, freshly colored, with dense pulp. Recommended varieties - Antovka ordinary, Autumn striped, Lithuanian Pepin, Babushkino, etc. I blocks must be freshly harvested, completely healthy and free of bruises.

Wash the apples thoroughly. You can soak in wooden, glass, ceramic dishes. You can also use food-grade plastic wrap liners.

Better to soak apples in wooden barrels. Line the bottom and sides with well-washed and scalded straw - the straw gives the apples a golden color. Instead of straw, you can take cherry or black currant leaves. Shift every 2-3 rows with straw or castings.

Prepare for pouring solution:

bring to a boil for 10 liters of water, add 400g. sugar and 25 salt, 150 gr. rye flour. Pour apples with cold solution so that it slightly covers apples. Leave the barrel for 10 days at temp. 20-25 C. Skim off the foam and add the solution daily. After that, the barrel must be transferred to a cold place, for example, to a cellar. Here, fermentation ends in 25-30 days.

Option 4 - with honey.

The composition of the filling: for 10 liters of water - 2 glasses of honey, 100 g of salt. Cook according to the previous recipe. To prepare the filling, dissolve honey, salt in water and boil for 30 minutes.

I hope you find something useful from these blanks for apples.

Yes, yes .... fig! Interesting word, isn't it? In fact, according to Pokhlebkin, fig is called dryish marmalade, which looks like marshmallow, but is not whipped up white. On the contrary, it is specially thickened and proteins are not added, as in a marshmallow. The fig turns out to be dark in color.

Fig can be prepared from strongly pectin fruits - apples, plums, quince, mountain ash, etc. I will write down the stages of preparation step by step. The finished product, if desired, is rolled in sugar and powdered sugar and stored like jam, only in the refrigerator.

For me, raspberry fig is a very sweet product, so I decided to eat it not as a delicacy, but as an additive. In particular, add to tea or coffee instead of sugar. Firstly, it turns out sweet, and secondly - with the aroma of raspberries.

In general, the proportions for making raspberry figs are as follows: for 5 cups of raspberries, 3 cups of granulated sugar are needed. I counted the raspberries and came out 145 grams in a 200 gram glass. I have sugar in 200 ml glasses. By the way, you can take the latter and smaller - 2.5 glasses.

You need to dry the fig on a baking sheet, which is better to be covered with high-quality (!) Parchment beforehand. To make sure that the delicacy does not stick, grease the paper with a drop of vegetable oil.

The preparation time wrote 10 minutes - this is as long as it takes to sort out the berries. But the cooking time can be radically different. The fact is that if you cook in the oven, it will take about 6-8 hours. Drying figs outdoors (on a balcony, for example) may take 3-4 days. And then, depending on the ambient temperature. I dried the fig in a mixed way, that is, from time to time I put it in a barely warm oven (after baking the bread), then I took it out to the balcony.

In general, everything is quite simple, but quite time consuming. Nevertheless, if you have such a confident stock of fresh raspberries, cook it - you will not regret it, I assure you!

Pies are a good thing, but when the task arises of attaching a really large volume of apples, this is no longer a method. I realized this last summer, having come face to face with twenty kilograms of Antonovka, carefully collected by friends in their garden and given to us from the heart. The apples were very tasty and fragrant, but, as usual, they were small and crooked - I didn't even want to think about peeling them. In addition, they deteriorated quite quickly - drastic measures were required. Such that the rapid consumption of raw materials, and the output product is compact and well stored.

I never liked apple jam, that's why I thought about marshmallow then. First, a very simple one. There are many places where there are thin, leafy fruit marshmallows. Here it is usually called levash, in old books - fig. It happens just apple or with berries, and sometimes just berry. The Georgian counterpart, tklapi, usually made from cherry plum or tkemali and without sugar, is used more for cooking (in soups and stews) than for eating just like that. But the essence of the method is the same - to make puree from the fruit, then pour it into a thin layer and dry it.

The amount of sugar is up to your taste, the main thing to remember is that it also affects the texture. The smaller, the denser and tougher the marshmallow. One way or another, the output will be a thin plastic sheet that can be rolled up and stored in the refrigerator indefinitely. Just tear off pieces, or cut with beautiful snails. The most soulful dessert or snack, literally descended from the cover of the magazine about healthy eating... In addition, it is very convenient to carry with me, which, in fact, I did then for six months.

However, somewhere in the middle of the apple stock, making a simple marshmallow got bored. In addition, when from all sides shout about Belyovskaya and Kolomenskaya, no, no, yes, you start to think. I could not establish a strict difference between these concepts, but the essence of both is whipped marshmallow. Lush and light as opposed to thin and dense leafy. Some add egg whites to it, some don't, some add a lot of sugar, some add little.

Surprisingly, applesauce whipped in any case, and perfectly. So, as a result, I don't add proteins and put in very little sugar - this way the taste is more pleasant and the product is pure. After beating, we also pour the mashed potatoes in a layer, but already quite thick, and dry. And then we cut into rectangles and stack them on top of each other in 4-5 layers, gluing raw puree... The result is a very beautiful and noble dessert with a wonderful texture and bright apple flavor. Apples are suitable for almost any seasonal, the main thing is that they are easy to boil. If desired, you can mix them, for example, with currants or cranberries, or add honey, cinnamon, lemon juice(if not sour enough) and whatever the soul requires. It is also stored in the refrigerator and is also almost indefinitely. I was delighted and, despite my natural laziness, I did it until the apples finally ran out.

Concerning the optimization of efforts and acceleration of processes. Really laborious in any marshmallow is only one thing - the transformation of whole apples into mashed potatoes without peels and cores. Everyone has their own approach, but this is easiest for me. Without peeling or cutting anything, cut the apples into quarters and put them in a suitable sized saucepan. The wider it is and the smaller the layer of apples, the better. Pour a little water into the bottom, cover with a lid and set on fire. Stir occasionally until the apples are mashed (usually it takes 15-20 minutes). The final mixture is very easy to wipe through a coarse sieve or colander, on which everything superfluous remains.

If you are planning a whipped marshmallow, then it is important to really cool the mashed potatoes very much. At least four hours in the refrigerator, better overnight, otherwise it won't beat up. Well, about drying. Here the best option is a convection oven, about 70 ° C. One run takes 6-8 hours, so the easiest way is to put the marshmallow to dry overnight. And in the morning you get up and twist rolls for yourself, tearing off pieces along the way and washing them down with coffee.

Thin sheet apple marshmallow (levashi / fig)

• Apples - 1.5 kg (raw unpeeled weight);
• sugar - 300 g (as little as possible, you can do it without sugar at all).

Remove the lid and continue cooking, stirring for 8-10 minutes, until the puree slightly thickens. Rub through a colander or coarse sieve. You should get about one kilogram of puree. Add sugar, stir.

Heat the oven to 70 ° C with a blower. Cover the baking sheet with foil (closing the bottom and sides). Lightly grease the foil with vegetable oil. Pour mashed potatoes into a baking sheet and smooth (you get a layer of about half a centimeter).

Dry in the oven for 6-8 hours. The pastille should become hard, and the surface should be almost dry (small droplets of syrup will remain) and glossy.

Allow to cool, remove from the foil (if the edges are stuck, just cut them off). Roll up and cut into 3-4 pieces (for convenience). Wrap in plastic and refrigerate. The output is 2-3 rolls with a total weight of about 600 grams.

Lush apple marshmallow (Belyovskaya / Kolomenskaya)

• Antonovka - 1 kg (raw unrefined weight);
• sugar - 100 g (you can do more, for example 200 g, but you can not put it at all).

Cut the apples into quarters, place in a medium saucepan with a thick bottom, add 50 ml of water, bring to a boil and simmer under the lid, stirring occasionally, until all the pulp is mashed (about 15 minutes).

Remove the lid and continue cooking, stirring for 8-10 minutes, until the puree thickens slightly. Rub through a colander or coarse sieve. You should get about 600 grams of puree. Add sugar, stir and chill in the refrigerator for at least four hours.

Heat the oven to 70 ° C with blowing. Cover a deep baking dish about 25 x 15 cm in size with parchment, covering the bottom and sides.

Beat the puree with a mixer until the mass becomes light and airy and approximately doubles in volume (with a hand mixer it takes 10-12 minutes, with a powerful stationary mixer - 7-8 minutes).

Set aside 100 grams of puree for the subsequent coating of the marshmallow, cover and put in the refrigerator. Pour the rest of the puree into a mold and smooth. Dry in the oven for about eight hours. The surface should become dry, and the marshmallow should spring when pressed, like foam rubber. If, when pressed, you feel the bubbles burst inside, then it is too early and you need to continue drying.

Remove from the oven, cover with a second sheet of parchment and turn onto a baking sheet. Remove the parchment now on top. If at the same time it turns out that the marshmallow is still dry below, return to the oven for 30 minutes - one hour.

Cut the marshmallow layer into four rectangles and stack them on top of each other, smearing each layer with the deferred whipped puree. Coat the block with the same puree on top and sides. Return the pastille to the oven for one hour (the surface should be dry). Remove from oven, let cool completely. The output is aboutdin a block of marshmallows weighing about 200 grams.Store in the refrigerator wrapped in parchment, then wrapped in foil.

Apple fig, the recipe is not new, but maybe someone will come in handy. I saw the prices for marshmallow and figs in the store and was surprised, because I have been making such a blank from apples for a long time and it does not take much work, and even more so finance. Such figs are very fond of grandchildren and children. It is like candy, you want to chew again and again, and at the same time it is natural and very useful for the whole body.

We will need:

• apples.

Apple fig. Step by step recipe

1. Wash the apples. By the way, for figs I take absolutely any apples, usually small and unprepossessing ones I use. So, the apples have been washed, now cut into a saucepan, removing the seeds. Take an aluminum, brass or copper pot. Enamelled will not work.
2. For the preparation of figs, you can combine apples, plums, apples and currants, apples and apricots, apples and strawberries.
3. The apples were cut into a saucepan and a glass of water was added to the bottom to prevent the apples from burning. For a large 5 or 7 liter pan of apples, usually 1 glass of water is enough. During the cooking process, you can add a little water, but this is only if necessary.
4. Boil the apples, covering them with a lid for about 20 minutes.
5. Using a crush or blender, grind the apples into a homogeneous mass.
6. Then put the mass on the fire again and be sure to cover with a lid, bring to a boil. Boil for another 5-10 minutes.
7. Take a baking sheet and baking paper. Make small sides out of paper so that the mass does not flow onto the baking sheet itself. I grease the paper with vegetable oil, just a little.
8. Pour the applesauce onto a baking sheet and spread evenly in a thin layer. The main thing. so that it is not straight, thin and transparent, otherwise the fig is overdried and it will be impossible to roll it up.
9. Place the baking sheet in an oven heated to 120 ° C for 10 minutes. Do not close the door. Next, remove the fig from the oven and leave to dry on a flat surface in the room. It usually dries for me for a couple of days. Can be sewn or in an electric dryer. But I don't have one, I just dry at home.
10. After 2 days, remove the fig from the paper, if your edges are a little burnt (even in the oven when), just remove them.

The finished fig can be cut with scissors and rolled up. You can roll it up and then cut it. Harnit in a paper bag in a dark place .. Can be stored in a jar, but only dry.