GRAPE LEATHER / ZM PESTL: TRADITIONAL FRUIT PRESERVATION METHOD

Full recipe for GRAPE LEATHER-PESTL
Ingredients:
3 kg Isabella Grapes (or 4 cups of grape juice)
1 cup corn starch
3 cups sugar
4 cups water

Directions:

PREPARATION
Washing the grapes:
First soak the grapes in water for 10-15 minutes; then, drain and rinse them with running water
Discard the stems and place the grapes into a large pot

MAKING GRAPE SAUCE / PRE-COOKING
Start cooking on low heat until the grapes release their juice
Discard about half of the seeds
Then puree the grapes and remaining seeds using a blender

Once the sauce begins to boil, cook on medium heat for 15-20 minutes, or until the grapes soften

The crushed seeds of black grapes help to regulate blood pressure by reducing oxidative damage and improving collagen production
Their oils are also great for healthy brain functions and development
However, keeping all the seeds may lead the sauce and the Pestil to go bad

Sieve the puree to remove excessive pulp and get the grape sauce
If you prepare a large amount of grape sauce, you can store the excessing sauce in the sealable jars to use for next Pestil preparation

MAKING THE PESTIL (LEATHER)
Pour 4 cups of grape sauce in a pot
Wash the remaining grape pulp down with 2 cups of water, sieve again and add into the grape juice
Return the grape sauce to medium heat
Add 3 cups of sugar into the mixture
In a separate bowl, mix 1 cup of corn starch and 2 cups of water
Thoroughly dissolve the starch
Drizzle the starch solution into the boiling grape sauce (slowly!) while continuously mixing
After mixing-in the starch solution, allow the mixture to boil again
Once its consistency thickens (begins to resemble pudding), lower the heat and mix faster and continuously
The general rule of thumb is to cook for 3 more minutes after the mixture boils, then, turn off the stove

DRYING
Place a baking sheet on oven trays
Pour a 2 mm thick layer of grape paste onto each tray
Dry them under the sun for 3 sunny days or in an oven at very low heat (50 or 100 ) for 15-20 hours
Once the edge of the Pestil peels off the baking paper, the drying process is done

FORMING & STORRING
At this stage, you can cut the PESTIL into strips about 8-10 cm and form the PESTIL rolls as an immediate appetizer
If you would like to store them for a longer period of time, you must prevent the PESTIL pieces from sticking to each other
For that, I coat each slice of PESTIL with a thin layer of starch before rolling up
Cut the Pestil into small rectangles, roll and snuggly store them in sealable glass jars
Then, store the jars in a pantry or a cool and dark room

SERVING
In Turkey, PESTIL is a widely used method of fruit conservation for the winter
There are many different kinds of fruit pestil in Turkish Cuisine
Many of them also include a variety of nuts to boost their taste and nutrition value
It is served on its own, or within a diverse selection of dried fruits and nuts as a tasty appetizer or a healthy snack
May the GRAPE PESTIL become a favorite snack, tasty appetizer, and healthy treats for your family and friends

Enjoy simplicity!!

Note: This recipe can also be used for ripe plumps, peaches, or any other fruits. The amount of sugar is optional. If fruit is sweet enough sugar may not be needed.

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