ReceptnaptárPelamushi (grape-must pudding with walnuts)
Pelamushi is Georgia's grape harvest dessert, originally made from freshly pressed grape must. The same thickened must is what coats churchkhela, the walnut grape sausage. At home, unsweetened red grape juice also makes a good base: you cook it with maize flour into a thick, glossy cream, and the walnuts add a crunchy counterpoint.
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Method
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- Set aside 200 ml of the grape juice, bring the rest to a boil in a pot, and sweeten to taste.
- Whisk the cornmeal with the cold grape juice until lump-free.
- Pour it into the hot juice and cook over low heat, stirring constantly, for 10-15 minutes, until it becomes a thick, glossy cream.
- Pour into small bowls or a mold and cool to room temperature.
- Chill in the fridge for at least 3 hours. Serve sprinkled with roughly chopped walnuts.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Only ever mix the maize flour into cold juice, because it turns lumpy at once in hot liquid.
- Cook the cream until you can no longer taste raw flour. If you keep stirring over a low heat, it won't catch on the bottom of the pan.
- Dark, sharper grape juice gives a deeper colour and better flavour than the very sweet kind. Add the sugar only after tasting.
Frequently asked questions
Can I make it without added sugar?
Yes, most 100 per cent grape juices are sweet enough on their own, so you can leave the sugar out.
How long does it keep, and is it gluten-free?
It keeps for 3 days, covered, in the fridge. With maize flour it is gluten-free if the packet says so; with wheat flour it is not.
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