Dessert

Churchkhela with Dried Nectarine and Quinoa

Prep

20 mins

Cook

35 mins

Servings

GeorgianMediumSnackDessertVegetarianLow SodiumGluten Free

About this dish

This twist on the classic Georgian churchkhela swaps grapes for sweet dried nectarines and walnuts for crunchy quinoa, creating a chewy, fruity, and nutty treat. It's a fun, gluten-free snack that celebrates the traditional technique of dipping a string of goodies into thickened fruit juice.

I love making these with my family – they're messy, loud, and full of love, just like my grandma taught me.

Ingredients

UK and US measurements are both included for every recipe.

dried nectarines

fruit

400 g

Imperial: 2 cups

water

liquid

50 ml

Imperial: 3 tablespoons

uncooked quinoa

grain

30 g

Imperial: 2 tablespoons

white grape juice

liquid

200 ml

Imperial: 1 cup

sugar

other

50 g

Imperial: 1/4 cup

seedless grapes

fruit

200 g

Imperial: 1 1/2 cups

Method

Cook the quinoa

15 minutes

In a small saucepan, bring 1/2 cup (120 ml) of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork and let cool completely.

Make the fruit syrup

5 minutes

In a saucepan, combine the white grape juice, sugar, and 50 ml of water. Bring to a gentle boil, stirring until the sugar dissolves. Lower the heat and simmer for 5 minutes.

Prepare the dried nectarines

0 minutes

Cut the dried nectarines into thin strips (about 0.5 cm wide).

Thread the nectarines onto strings

10 minutes

Thread the nectarine strips and seedless grapes onto a thick kitchen string, alternating between nectarine and grape. Start and end with a nectarine, fray the end of the thread to help it cling. You should have 4 long strings.

Dip the strings into the syrup

10 minutes

Once the syrup has cooled slightly, dip a string into the syrup, making sure it is completely coated. Roll it gently in the cooked quinoa to cover the fruit with a thin layer (you want it to hold the next coating better).

Build layers in the syrup

1 minute per layer

Dip the string into the syrup again, and then in the region with the remaining syrup, using a wooden spoon or whisk to drip the syrup over it. Allow it to drip for a minute.

Hang to dry

24 hours

Hang the churchkhela strings over a sturdy rack or between two chairs, but make sure they are spaced apart to allow air circulation. Let them dry in a cool, dry place (ideally 20-25°C) for 24 hours.

Serve or store

0 minutes

Bon-appetite! Chop into pieces with scissors and serve immediately. Store in an airtight container in a cool place for up to 2 weeks.

Equipment

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Nutrition facts

360 kcal

Calories

6 g

Protein

80 g

Carbohydrates

4 g

Fat

6 g

Fiber

10 mg

Sodium

Tips

Crud up the dried nectarine strings: wear kitchen gloves when threading this sticky mix. Or make it simpler: just toast an extra handful of quinoa before coast the strings.
If you can't get good dried nectarines, feel free to use whole dates or dried figs.
Make.
Make sure they are plump.
Start making these a day before you want to serve when they have time to fuse their flavours.
If you prefer fully chewy texture, leave the churchkhela strings to dry for two days instead of one.

Serving suggestions

Slice and serve as an after-dinner treat with fresh barrel-aged saperavi or a tangy, strong green tea like Georgian oolong. Scatter broken shards of glass-like sugar over a plated portion for a tiny sparkle.

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Recipe by

Nino Beridze

Specialises in Georgian cuisine

Nino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.

Describe yourself in three words: Loving, loud, huggy.