Самарская область является зоной рискованного земледелия, поэтому
бахчевые культуры у нас редко вызревают правильно. Обычное соотношение – на
10 спелых и ароматных дынь только одна более-менее сладкая. Остальные на вкус
как трава. Но труд в них уже вложен и выкидывать рука не поднимается.
Поэтому, сколько себя помню, мы всегда сушили огромное количество дынь.
Но раньше плиты были газовые, а газ стоил копейки. А сейчас на электрических
плитах сушить – продукт золотым станет.
Но я всё-же решила вспомнить молодость и приготовила эти дыни.
Дынные кусочки получаются сладко-острыми на вкус, со специфическим ароматом.
Хорошо утоляют голод и могут служить лакомством для детей.
СОСТАВ
спелые дыни, сахар
Дыни очистить от корок и семян. Нарезать дольками.
Решётку духовки застелить пергаментом, смазанным растительным маслом.
Выложить дынные дольки. Слегка посыпать сахаром.
Поставить в духовку на t=120°C. Если есть режим вентиляции – включить.
Через 15 минут жар убавить до t=80°C.
Каждые 30 минут ломтики проверять – не прилипли ли они,- и переворачивать.
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