Fruit Martorana Step: Original recipe
The recipe Original Siciliana
La fruit martorana, is a Recipe typically Sicilian has origins in the town of Agrigento, where in the Monastery of Martorana ( hence the fruit name of Martorana), these sweets and cute sweets of real pasta were born with the shape of every kind of fruit.
A classic of Sicilian sweet tradition, internationally renowned. The fruits of real pasta color and rejoice the glass of Sicilian pastries, and are very appreciated by tourists.
You can find them in every Sicilian pastry shop but especially in the area of Trapani and Palermo.
In Messinese along with the dead bones (other typically Sicilian dessert) are made to find children on the morning of November 1st, the children on the night before leave a mouthful
of water for their loved ones departed and in the morning after magically is full of sweets.
It has been inserted by Mipaaf in the list of traditional Italian agri-food products, and also in that of P.A.T. Sicilians, recognized by the Region Sicily.
There are several different types of recipes of martorana, they differ especially for preparation of martorana fruit, which can be carried out hot, or cold.
The result between the two methods is almost identical, but a difference must be taken into account. sugar to be added to the preparation of the fake fruit.
- In the case of hot preparation you have to use the sugar sowing, since it is possible to melt it on the fire with water and perhaps with aromas, such as vanilla, cinnamon and cloves, to give a special touch to our recipe.
- For the cold preparation it is better to use icing sugar, to be mixed with almond flour together with glucose and water.
The original recipe of fruit sweet fruit can be prepared in both variants, the important thing is to use quality ingredients, typical of this real pasta preparation,
You can then model the pasta using special moulds that can be purchased on our online store.
For coloring of the fruit of marzipan You can use food colorants powder, or gel, that will be diluted and passed on fruit with a brush, then let it dry well, it will be possible to polish with the rubber arab, so that it is realistic.
It is a famous dessert in the world because its preparation and packaging provides in shape imitation or reproduction of fruit and sometimes vegetables or fish.
Recipe fruit martorana, here are the ingredients:
Hot preparation:
- 1 kg almond flour IGP
- Arab rubber q.b.
- Vanilla or cinnamon (for flavouring)
- 250 ml natural water
- 1 kg of sugar
- 10 drops of almond oil love
- Food colorants
Cold preparation:
- 1 kg of almond flour
- Arab rubber q.b.
- 1 kg of icing sugar
- 100 ml of water
- 100 g of glucose
- Powdered or liquid aromas (some drops are enough)
- 10 drops of almond oil love
- Food colorants
Tools to use:
- Fruit prints martorana
- Brush to spread the dyes (from kitchen ).
- Food colorants
- Leaves and petioles or other decoration, depending on the type of fruit.
- Kitchen thermometer
- Spatula
- Bowl (in case of cold preparation ).
- Pot (hot preparation ).
Hot-rolled procedure
Put the sugar in a pan with 100 ml of water and put on the fire on a low heat. Add a pinch of vanillin or cinnamon.
Once the temperature is reached 110°C, measure with the appropriate kitchen thermometer.
Now we can add almond flour and almond oil to love and start stirring quickly, at this point we can pour on our work plan and start to start
work it with a spatula once cooled we can knead with the hands and create some balls of dough.
Depending on the quality of almond flour you use, you may need to add water to make it not too dry.
Now we can let the dough rest, covering it with a sheet of transparent film.
Cold procedure
In a bowl of appropriate size, we put almond flour, it icing sugar (and an aroma such as vanillin or cinnamon).
We start to mix with a spoon and we start to add first the glucose, after mixing well, add little at a time the water and if we decided to use it the almond oil to love, we will continue to mix, until we get a pasta homogeneous.
At this point whether you have chosen the hot or cold recipe you can insert the real pasta obtained in the molds, or decide whether shape by hand, but in this last case you will take much more time and artistic skill will be necessary.
A trick that you can use with the molds in case you have difficulty pulling off the martorana fruit, is to line the molds with transparent film from the kitchen, then agilityly extract the fruit without breaking it.
Allow to dry marvellous fruit for at least 48 hours.
Finally we can start coloring the marvellous fruit, the coloring will be made by hand free, using food dyes.
The colors most used are: red, brown, yellow, green, blue.
Once the dyes are dried, we can switch to the stage Polishing with arab rubber, at this point we can insert any drippings and foliage
on our shop you can also find the foliolines.
Nutritional Information
- Preparation time: One day
- Calories for 100 g: 458
- Fats for 100 g: 28 g
- Carbohydrates for 100 g: 48 g
- Protein for 100 g: 9g
- Fibre per 100 g: 5g
Ingredients for the preparation of Fruit Martorana Bimby
1 kg almond flour
500 gr. icing sugar vanilla
100 gr glucose syrup
water 70 gr
Moulds of chalk Fruit Martorana
With the help of Bimby or a blender or mixer, put all the ingredients in the mouthpiece., knead at speed 4-5 not too high.
After the dough is homogeneous, extract from the mixer and continue by hand, so you will verify that the dough is soft.
If the dough is too soft, add a little more icing sugar.
After having hung the whole thing, dust yourself icing sugar the Forms for martorana fruit, we have chosen the classics: Strawberry, Banana, Fico, but in the shop you will find many moulds.
After inserting the dough into the moulds, make sure you have pressed well into the interior spaces to ensure that the shape is perfect.
Gently extract the shape and let it rest for a few days.
We recommend that the fruits be rest in a canoe, which will absorb the moisture.
Drying depends on the climate, about 5 days will be fine.
After the dough is dry, we pass to the coloring..
Dilute a little food color powder with pure alcohol, and brush the fruit.
Add the waxed paper leaves, and the almond paste fruits are ready.
To prepare the Fruits of Pasta martorana typical Sicilian recipe were used the following products, which you can buy in our online shop.
Click on the product to be directed.. Send us your photos of your desserts, we will post them on our blog.
