Dessert

Pelamushi with Plums (Georgian Grape Pudding)

Original name: Pelamushi with Plums

Prep

10 mins

Cook

25 mins

Servings

GeorgianEasyDessertVegetarianGluten FreeDairy Free

About this dish

Pelamushi is a traditional Georgian dessert made from grape must thickened with cornmeal, then cooled into a silky pudding. In this version, we add plums for extra fruitiness and a touch of natural sweetness.

It's a simple, gluten-free treat that showcases the flavors of harvest.

Ingredients

UK and US measurements are both included for every recipe.

Grape Must (unsweetened)

liquid

1 liter

Imperial: 4 1/4 cups

Yellow Cornmeal (fine)

grain

120 g

Imperial: 1 cup

Plums, pitted and chopped

fruit

200 g

Imperial: about 8 medium plums

Sugar

seasoning

2 tablespoons (or to taste)

Walnuts, coarsely chopped

other

50 g

Imperial: 1/2 cup

Method

Combine must and cornmeal

2 minutes

In a large saucepan, whisk together grape must and cornmeal until no lumps remain.

Simmer the mixture

20 minutes

Place over medium heat and bring to a simmer, stirring constantly with a wooden spoon. Cook for 15-20 minutes until thickened.

Add plums

5 minutes

Stir in chopped plums and sugar. Cook for another 5 minutes, stirring frequently.

Cool and set

2 hours

Pour the mixture into a serving dish or small bowls. Allow to cool to room temperature, then refrigerate for at least 2 hours until fully set.

Garnish and serve

2 minutes

Garnish with chopped walnuts before serving. Enjoy cold.

Equipment

Large saucepan
Wooden spoon or whisk
Measuring cups and spoons
Serving bowls or dish

Nutrition facts

360 kcal

Calories

2 g

Protein

30 g

Carbohydrates

6 g

Fat

2 g

Fiber

10 mg

Sodium

Tips

If you can't find grape must, use unsweetened red grape juice as a substitute, the flavor will be similar but slightly less authentic.
The pudding thickens as it cools, so keep stirring while cooking to prevent lumps.
Use ripe, sweet plums to avoid adding too much sugar.
For a more intense walnut flavor, lightly toast the walnuts in a dry pan before garnishing.

Serving suggestions

Serve chilled as a dessert or snack, topped with walnuts and maybe a dusting of cinnamon. Pairs wonderfully with fresh seasonal fruit.

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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.