Rize-Style Pepeçura with Black Grapes
Pepeçura is a chilled spoon dessert made with fragrant black grape juice in the cuisine of Rize. This home adaptation keeps the crushing, double straining and three thickeners in the method published by the Rize Chamber of Commerce and Industry. It uses less water and sugar and whisks the flours into cool juice first. Allow 20 minutes to prepare four bowls, about 30 minutes on the stove and at least 2 hours in the refrigerator. How do you prevent lumps?Whisk both flours and the starch into cool juice until smooth. Keep stirring as you pour the slurry into the hot pan. Source and related recipeBaked Esme quince dessert with cream · TÜRKPATENT · Rize Pepeçurası (703) The nutrition calculator uses generic black grape data and counts all inputs, including the strained-out pulp. The catalog lists cornmeal at 0 kcal and lacks some sodium and fiber values. The displayed figures are not a measurement of the finished pudding.
Ingredients
Ingredients
Step-by-Step Method
Prepare the grapes
Wash and drain 1,000 g of stemmed fragrant black grapes. Crush them in a saucepan with a potato masher until the skins split. Add 200 g drinking water, bring to a boil and simmer for 10 minutes.
Strain the juice
Pass the mixture through a strainer. Gently press the pulp with the back of a spoon, then discard it. Strain the juice again through a fine sieve. Set aside about 150 g of the juice in a bowl and let it cool.
Thicken the pudding
Whisk 22 g cornstarch, 10 g wheat flour and 12 g fine cornmeal into the cooled juice until smooth. Add 45 g granulated sugar to the juice in the pan. Stream in the slurry while whisking. Stir over medium heat until the first bubbles appear, then cook over low heat for 12–15 minutes, scraping the bottom. Remove from the heat when it coats the back of a spoon and a trail holds briefly.
Serve chilled
Divide the hot pudding among 4 small bowls. When the steam subsides, transfer the shallow bowls to the refrigerator and chill for at least 2 hours. The pudding firms as it cools and stays soft enough to eat with a spoon.
Chef's Tips & Tricks
Whisk both flours and the starch into cool juice until smooth. Keep stirring as you pour the slurry into the hot pan.