Berries of a rowan use in traditional medicine for a long time. These berries have bile-expelling and styptic properties, have laxative effect and contain many vitamins. The rowan has a sweetish and astringent flavor, from it useful jam and a fruit candy turns out.
It is required to you
- For a fruit candy
- dried up in an oven:
- 1 kg of berries of a rowan;
- 2 glasses of water;
- 5 kg of sugar.
- For a fruit candy
- dried up on air:
- 1 kg of berries of a rowan;
- 2 glasses of water;
- 2 kg of sugar.
Instruction
1. Wash up berries and place them in the freezer for two days to save them from excess bitterness. Lay out them on a baking tray and place for two hours in an oven at a temperature of 100 wasps. During this time they will become soft.
2. Wipe the baked rowan through a sieve and pour in a hot sugar syrup in berry puree. Put capacity on small fire and you cook within an hour, constantly shaking up solution by means of a nimbus. Lay a baking tray paper for pastries and pour out on it uvarenny berry solution.
3. Dry a fruit candy from a rowan in an oven at a temperature of 70 wasps within a day. Periodically check drying process, the fruit candy shouldn't overheat and karamelizirovatsya. Cut a ready fruit candy pieces and strew with icing sugar. It is necessary to store it in the closed capacity in the cool place.
4. The fruit candy from a rowan can be prepared by a different way, drying up it not in an oven, and in the natural way. For this purpose shift the berries matured on a frost in a fire-resistant pan, densely cover and send to be baked in an oven at a temperature of 50 degrees at 5 hours. During this time berries will become soft. Shift them in a basin and fill in with hot water so that it completely covered a rowan.
5. Boil thoroughly berries within half an hour on slow fire at constant stirring. Wipe them through a sieve, add the volume of sugar equal to it to the received berry puree and you cook on weak fire until thick. That puree didn't burn, constantly stir slowly it. Readiness of a fruit candy is determined by how easily it will begin to separate from a basin bottom.
6. Moisten a porcelain dish with cold water and lay out on it berry weight an even layer. Put a dish to the warm place for 3 days. Cut a ready fruit candy on pieces and strew it with icing sugar. Best of all such fruit candy keeps the properties at a temperature not higher than 10 wasps.