The fact that Georgia and Georgian culture is a new fascination for the West is apparent from the quite frequent mentions that the country is granted in such publications as The Guardian, The New York Times and BuzzFeed, to name the few. All this creates a significant attention buzz for the potential tourists as well as warms the Georgian readers’ hearts. Serving around the web we found an early-march recipe for the Georgian dish Pelamushi from Wall Street Journal, which the publication called “Georgian sweet Grape Pudding.” WSJ wrote:
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.
Tested size: 6-8 servings
- 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
Directions for making Pelamushi from Wall Street Journal:
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.