Apples for the winter: dry properly and don't use banally

This year, autumn is generously pleasing with apples, so it's time to prepare them for the future. Do you have an electric dryer? Then saving apples for the winter is easy! Yes, dried apples most often go for compote or a mixture of dried fruits – and it's really delicious. But you definitely shouldn't limit yourself to just compote: dried apples have much more opportunities, especially in the long winter months. AIF told how to properly dry apples in an electric dryer.

How to properly dry apples: step-by-step instructions

Which varieties to choose

For drying, sweet and sour autumn varieties are best suited – for example, Antonovka, Simirenko or Slavyanka. You can also use a summer pear, but only if it is not too juicy and has just been removed from the tree: when stored, such apples become loose and are no longer suitable for drying.

Preparing apples for drying

Choose fruits without damage and bruising, be sure to remove wormholes.

If you plan to dry for compote – the core can not be removed, it is enough to cut apples in circles across.

For toppings, pies and sauces, it is better to cut out the core.

Wash and dry the apples thoroughly. Cut into slices about 5 mm thick, trying to make pieces of the same thickness – so they will dry evenly.

So that the slices do not darken, soak them for 3–5 minutes in acidified water: for 1 liter of water, add 1 teaspoon of citric acid or 2 tablespoons of lemon juice. After that, dry the slices again.

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Drying methods

In the oven: Place the slices on a baking tray and dry at 70-80°C with the door slightly open. The process will take 6–7 hours. Every 1-1.5 hours, invert the slices so that they dry evenly.

In the electric dryer (dehydrator). The optimum temperature is 55–60°C, the drying time is 8–10 hours. In the process, periodically change the trays for uniform heating.

In the air. You can dry in the shade in a well-ventilated place, but not in direct sunlight. Slices are laid out on grids or strung on a thread. Drying will take 4–7 days. At night, be sure to bring apples into the room so that dew does not settle on them.

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How to know when apples are ready

The finished slices should be elastic, not sticky, and not secrete juice when bent. If a piece breaks with a crunch, it is overdried. This is not critical for compotes, but for other dishes it is better to strive for an elastic texture.

Storage of dried apples

After drying, let the apples "lie down" for about a day in a ventilated room. Then spread them on clean glass jars, cloth bags or paper bags. Store in a dark, dry and cool place for no longer than a year.

What to make from dried apples in winter

Dried Fruit Uzvar

The variant of dried fruit compote is less sweet, with a rich taste.

Recipe. 2 handfuls of dried apples, 2 handfuls of dried pears, 80 g of prunes, 2.5 liters of water, honey – to taste, cinnamon stick (optional).

Rinse the dried fruit thoroughly. If necessary, soak for 15 minutes, then rinse again.

Fill apples and pears with water, bring to a boil and cook under the lid for 15 minutes.

Add prunes and cinnamon, cook for another 10 minutes over low heat.

Remove the pan from the stove and leave the knot under the lid for at least 2–3 hours, and preferably for the night. It is better to extract the cinnamon at the beginning of the infusion so that the aroma is not too sharp.

When the beverage is cool, add honey, stir and serve chilled.

Dried apple sauce for meat

Sour dried apples go well with poultry and pork.

Recipe. 100 g of dried apples, 300 ml of chicken broth, onion, 20 g of butter, 1 teaspoon Russian mustard, 1 teaspoon honey, 2 teaspoons apple cider vinegar, salt, black pepper, ground cardamom – to taste.

Rinse the dried apples, cover with water or broth and leave for 20 minutes. Put the apples together with the liquid on the fire and cook for 15–20 minutes until soft. Finely chop the onions and fry in butter until golden. Add the onions to the apples, then put the mustard, honey, vinegar, salt, pepper and cardamom. Boil for another 5 minutes, then blend until smooth.

If the sauce is too thick, add some water or broth. If necessary, adjust the taste with salt, honey or vinegar. Serve warm. The sauce is stored in a refrigerator in a closed container for up to 3 days.

Dried Apple Energy Bars

A healthy snack instead of sweets.

Recipe. 100 g of dried apples, 200 g of pitted dates, 120 g of oatmeal, 100 g of nuts, 2 tbsp honey, cinnamon, salt – to taste, 2–3 tbsp water (if necessary).

If the apples and dates are very dry, cover them with warm water for 10 minutes, then dry. Dry oatmeal and nuts in a dry frying pan for 4–5 minutes. Chop the nuts and flakes in a food processor to a coarse crumb. Add apples, dates, cinnamon, salt, and honey. Grind until sticky.

If the mass crumbles, add some water; if it is too wet, add some more flakes. Tamp the mixture into a small form covered with parchment.

Put in the refrigerator for 1–2 hours, then cut into bars. You can store it in the freezer.

Dried apple pie

Delicate filling with sweet and sour taste.

Recipe. 300 g yeast or puff pastry;

For the filling: 200 g of dried apples, 500 ml of water, 4 tbsp sugar, a pinch of cardamom, 1 tbsp lemon juice.

Pour the apples with hot water for 30 minutes. Transfer them together with water into a saucepan and cook for 15–20 minutes until soft. Drain the excess liquid, finely chop the apples or lightly grind with a blender. Add sugar, cardamom and lemon juice, stir and cool completely.

Defrost the dough and divide it into two parts – approximately all of them.

Grease the pie mould with vegetable oil. Roll out most of the dough, put it in a mold, forming the sides. Put the apple filling on the dough.

Roll out the remaining dough and cut into strips, lay them on the filling in the form of a grate.

Bake the cake for 40 minutes at 180°C.

Other ideas for using dried apples

В кашу, творог, запеканку. Сушеные яблоки придают блюдам приятную кислинку. Их можно добавлять целиком или в виде крошки.

Распаривание. Ломтики можно залить кипятком и распарить 10 минут (как изюм), а затем использовать в выпечке или десертах.

Для посыпки. Измельченные сушеные яблоки – отличная посыпка для разных блюд.

В тушеное или запеченное мясо. Кисло‑сладкий вкус яблок хорошо сочетается с жирным мясом, делая блюдо интереснее.

Фото: Pixabay / носит иллюстративный характер