Pelamushi with Berry Compote

Lightly rinse a shallow 9x9-inch (23x23 cm) glass or ceramic dish with cold water and set it aside — do not dry it. In a small saucepan, combine half of the mixed berries (150 g / 1 cup), lemon juice, and 1 tablespoon of water for the compote. Toss gently to coat.

Place the berry compote over medium-low heat and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the berries soften and release their juices. If you want a thicker compote, mash a few berries with the back of a spoon. Remove from heat and stir in half of the honey if desired. Set aside.

In a medium saucepan, off the heat, whisk together the grape juice and fine cornmeal until completely smooth — this prevents lumps (the little devils!). Add the sugar (if using) and the remaining honey.

Place the saucepan over medium heat and bring to a gentle boil, whisking constantly. Reduce heat to low and cook, whisking continuously, for 6 to 8 minutes, until the mixture thickens significantly and coats the back of a spoon. It should be thick enough that a whisk leaves a clear trail.

Remove from heat and stir in the vanilla extract. Carefully pour the hot pelamushi into the chilled damp dish, spreading evenly. Smooth the top with a spatula.

Let the pelamushi cool at room temperature for 30 minutes, then refrigerate for at least 2 hours (or up to 2 days) until fully set and firm. To serve, spoon the berry compote over the set pelamushi. Sprinkle with crushed toasted walnuts and fresh mint leaves, if using. Cut into squares or scoop into bowls. Enjoy!