How to make
Pestil is a fruit puree, boiled without sugar and then dried.
The excellently ripe prunes are washed well and their seeds are removed. Remove their skin as well. Place the puree, that was obtained, to boil on low heat.
Add cloves - the aroma is divine. Stir at all times, while adding the starch, previously beaten with a little cold water or puree. A thick aromatic mixture is obtained.
Pour the pestil into a tray lined with lightly greased paper, in a 0.4″ (1 cm) thck layer and dry it in a low heated oven, until it stops sticking to your fingers. Then place the pestil in the sun, covered with cheesecloth.
When it forms a nice hard crust, turn it over. I also had a successful experience with cling film, without fat - it turns out great (it doesn't smell like fat! )
When it cools, it is rolled up and stored in a dry and cool place. In the same way I tried preparing some with peaches, melons, pears and grapes, using the same technology.
The prune pestil with cloves is very tasty.
