Artvin Quince and Squash Pelverde
In the Turkish Culture Portal’s Artvin version, tart quince and winter squash are cooked and mashed separately, then combined with molasses. This home adaptation serves 4, weighs the peeled quince and specifies grape molasses. Allow 15 minutes to prepare and about 28 minutes to cook with both burners going at once. What texture should pelverde have?It should be a soft, spoonable purée. If it needs loosening, stir in any cooking liquid left in the pans a little at a time. Related recipe and regional sourceNevşehir grape molasses pudding · Turkish Culture Portal’s Artvin pelverde entry Nutrition figures use catalog data. Fiber and sodium data for the quince are missing. Minerals in the drinking water are excluded.
Ingredients
Ingredients
Step-by-Step Method
Dice the quince and squash
Weigh 450 g of peeled, cored quince and 200 g of peeled, seeded squash. Cut both into cubes about 2 cm across.
Soften the quince
Put the quince and 100 g of water in a small saucepan. Bring to a gentle simmer over medium heat, cover and reduce to low. Cook for 20–25 minutes, until easily crushed with a fork.
Cook the squash separately
While the quince cooks, put the squash and 50 g of water in a second small saucepan. Bring to a gentle simmer over medium heat, cover and cook over low heat for 12–15 minutes, until easily crushed with a fork.
Mash and stir in the molasses
Take both pans off the heat. Mash the quince and squash separately in its pan with the small amount of liquid left. Combine the purées and stir in 110 g of grape molasses. Divide among 4 bowls and serve warm.
Chef's Tips & Tricks
Cut evenly sized cubes. If the water runs low early, check the lid and add enough hot water to keep the bottom of the pan from drying out.