Georgian Sweet Grape Puddings (Pelamushi) - The Washington Post
21 October, 2015
The Washington Post website has published a recipe of one of the favorite Georgian desserts Pelamushi.

"These can be made with purple or white grape juice, but Concord juice gives the puddings a nice, rich color. Georgian families often grow their own grapes and crush them during rtveli, the autumn grape harvest, to make wine. They might save some juice to make this and another related dessert, churchkhela, which are strings of nuts cloaked
in flour-thickened grape juice and dried in the sun.

You'll need six to eight 5-ounce ramekins.

Make Ahead: The puddings need several hours and up to overnight to set and chill in the refrigerator. They can be made and refrigerated up to 2 days in advance.


1/4 cup all-purpose flour
1/4 cup extra-fine or finely ground cornmeal (harina de maiz)
Small pinch fine sea salt, plus more for garnish
32 ounces pure Concord grape juice
1/4 cup honey, for garnish
1/2 cup skinned, chopped hazelnuts (may substitute another tree nut), for garnish


Whisk together the flour, cornmeal, salt and grape juice in a large saucepan over medium-high heat. Bring to a boil, stirring occasionally; cook for 1 minute, then reduce the heat to medium-low; cook for about 20 minutes, stirring often, until the mixture has reduced by about one-third and you can no longer taste the flour.

Divide the mixture among individual ramekins. Place them in the refrigerator to chill and set for several hours or up to overnight.

Preheat a toaster oven or oven to 300 degrees. Line a small baking pan with parchment paper.

Bring the honey to a boil in a small saucepan over medium-high heat; it will look sudsy. Stir in the nuts until evenly coated; remove from the heat after 30 seconds.

Spread the nuts in the baking pan and sprinkle lightly with salt; bake for 10 minutes, then transfer the nuts to a wooden cutting board to cool, turning them over after 2 or 3 minutes and breaking apart any large chunks.

Serve the chilled puddings in their ramekins, or turn them out onto individual plates. Garnish with the honeyed hazelnuts and a sprinkling of salt" - reads the recipe, published by The Washington Post.

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