Kukhvet
Description
A homemade winter preserve. The recipe for making kuhvet is before you. I'm sure you'll love both the taste and the consistency of this sweet "jelly." Overall, the dish is something in consistency between jam and kissel: its texture and flavor are very silky and stretchy. Try it and see for yourself—in winter it's especially delicious with honey. Store in a cool, dark place.
Instructions
- 1
Step 1
1. Wash the berries well, drain them in a colander, and dry them. Then toss them with flour until they are completely coated in white. Let stand at room temperature for 3–4 hours.
- 2
Step 2
2. Meanwhile, wash the pears as well, peel them, and cut into small cubes. The finer, the better.
- 3
Step 3
3. Transfer the floured berries into a saucepan, add pear pieces, and set over low heat. Pour in boiling water so it only just barely covers the berries, since this is not compote but something like kissel. Simmer for one and a half hours.
- 4
Step 4
4. Next you can mash it into a purée — and return it to the pot again so it comes to a boil. I didn’t mash it; I simply poured it through a fine sieve. I put the berries back into the pot, and if any lumps of flour remain, we discard them. After it boils, we seal it for winter storage. Serve with honey. Done!