Dessert

Pelamushi with Pecans: Georgian Grape Must Pudding

Original name: Pelamushi with Pecans

Prep

10 mins

Cook

50 mins

Servings

GeorgianIntermediateDessertVegetarianGluten FreeDairy Free

About this dish

Pelamushi is a traditional Georgian dessert made by slowly simmering grape must with cornmeal until it thickens into a luscious, pudding-like treat. This version enriches the classic with toasted pecans for a nutty crunch that complements the natural sweetness of the grapes.

Often enjoyed during the grape harvest season, it's a comforting bowl of Georgia's autumnal flavors.

Ingredients

UK and US measurements are both included for every recipe.

unsweetened grape must

liquid

1 liter

Imperial: 4 1/4 cups

fine yellow cornmeal

grain

200 g

Imperial: 1 1/2 cups

granulated sugar

other

100 g

Imperial: 1/2 cup

fresh lemon juice

other

1 tbsp

pecan halves

other

100 g

Imperial: 3/4 cup

toasted pecans for garnish

other

30 g

Imperial: 1/4 cup

Method

Toast the pecans

4 min

In a dry skillet over medium heat, toast the pecan halves for 3 to 4 minutes until fragrant and lightly browned, stirring frequently. Remove from skillet and set aside.

Combine must and cornmeal

5 min

In a large heavy-bottomed saucepan, whisk together the grape must and cornmeal until no lumps remain. Add sugar and lemon juice, then bring the mixture to a simmer over medium heat, stirring continuously with a wooden spoon.

Cook the pelamushi

45 min

Reduce to low heat and stir in the toasted pecans. Continue cooking, stirring constantly to prevent lumps and sticking, until the mixture thickens significantly and easily pulls away from the sides of the pan. This will take about 45 minutes. The color will deepen and turn glossy.

Cool and set

40 min

Transfer the pelamushi to individual serving bowls or a single large dish. Smooth the top with a spatula. Let it cool to room temperature for at least 30 minutes, then refrigerate to fully set. Traditionally pelamushi is served out of the mold.

Unmold and serve

5 min

Run a knife around the edges of the molds, then invert onto serving plates. If you prefer a spoonable pudding, serve directly from the bowl. Sprinkle the extra toasted pecans on top.

Equipment

Large saucepan
Wooden spoon
Whisk
Skillet
Mixing bowls
Knife

Nutrition facts

360 kcal

Calories

5 g

Protein

45 g

Carbohydrates

14 g

Fat

4 g

Fiber

10 mg

Sodium

Tips

To make sure the cornmeal dissolves smoothly, add it to the must slowly and whisk continuously to avoid lumps.
Stirring is key—the mixture can scorch easily at the bottom. Get a helper if your arm tires, and keep the heat low and constant.
For a less sweet result, use naturally sweeter grape must and skip the sugar entirely.
When unmolding, dip the bowls in hot water for 10 seconds if the pudding sticks, it will come out neatly onto a small dessert plate.

Serving suggestions

Serve pelamushi chilled, sliced, with a dusting of ground walnuts or chopped pecans. It shines beside a cup of strong black Georgian tea or sweet coffee, and pairs wonderfully with a glass of fresh tamianuri wine or fruit forward red like saperavi.

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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.