How to cook
For this purpose we need well-ripened cherry plums, which are also in good shape. Wash the fruit and remove their seeds.
I use an electric machine, with a juicer attachment and I grind them 2-3 times until the removed skin come off dry.
The prunes need to have been soaked since the evening before and now add them to the fruit mixture.
The resulting thick puree is placed in an enameled dish and boil over low heat for about 10-15 minutes.
Add the sugar and the fragrant geranium leaves.
Dissolve the starch in cold water and thicken the fruit mixture for 5 minutes before removing it from the heat.
This shortens the cooking process and preserves the beneficial properties of the fruit.
Line a baking tray with baking paper and pour some of the puree, about 0.4″ (1 cm) thick.
Place the tray in the oven at 180°F (80 degrees) for about 4-5 hours. During drying, periodically open the oven door, so that the water can evaporate, when drying the pestil. If you have a dryer, use its functions.
Once a crust forms on the surface and does not stick, remove the pestil and dry it in a ventilated and shady place, covered with a cheesecloth.
When it has dried well, cut it into strips and sprinkle it with powdered sugar. Wrap it in baking paper or place it in a paper bag. Store it in a dry and cool place and enjoy it during the cold winter months.
The cherry plum pestil is ready.