Dessert

Pelamushi with Huckleberries (Georgian Grape Must Pudding)

Original name: Pelamushi with Huckleberries

Prep

15 mins

Cook

45 mins

Servings

GeorgianMediumDessertSnackVegetarianGluten FreeDairy Free

About this dish

Pelamushi is a traditional Georgian pudding that captures the harvest in a single bowl. Made with grape must thickened with cornmeal until silky, it's infused with aromatic spices and sweetened with honey.

Tart-sweet huckleberries simmered on top add a gorgeous contrast and a nail of summer. Serve it warm for a comforting dessert that feels both ancient and bright.

Ingredients

UK and US measurements are both included for every recipe.

grape must

liquid

4 cups (960 ml)

Imperial: 4 cups

cornmeal

grain

1 cup (160 g)

Imperial: 1 cup

honey

other

3 tablespoons (60 g)

Imperial: 3 tablespoons

black peppercorns

spice

3 whole

clove

spice

1 whole

perilla seeds

spice

1 teaspoon

huckleberries

fruit

2 cups (300 g)

Imperial: 2 cups

honey

other

2 tablespoons (40 g)

Imperial: 2 tablespoons

water

liquid

1/4 cup (60 ml)

Imperial: 1/4 cup

salt

seasoning

1/4 teaspoon

Method

Combine must and spices

2 minutes

In a heavy saucepan, pour in the grape must. Add the black peppercorns and clove. (If using perilla seeds, add a teaspoon now; they steep like spices.)

Heat and thicken

10 minutes

Place the saucepan over medium heat. Let the must come to a simmer, stirring occasionally until steaming.

Whisk in cornmeal

2 minutes

Slowly sprinkle in the cornmeal while whisking constantly to prevent lumps. Lower the heat to a gentle simmer.

Cook the pudding

30 minutes

Reduce heat to low and cook, stirring incessantly with a wooden spoon, for 25-30 minutes, until the mixture pulls away from the sides and is glossy and thick.

Sweeten and season

1 minute

Stir in the honey and salt. Taste; raspberry may need less or more honey. Keep warm while you make the huckleberry compote.

Cook the huckleberries

12 minutes

In a small saucepan, combine huckleberries, honey, and water. Bring to a gentle boil, then simmer for about 10 minutes until the berries burst and syrup thickens slightly. Remove from heat.

Layer and serve

2 minutes

Spoon the warm pelamushi into small bowls. Top with a generous spoonful of compote. Serve immediately.

Equipment

heavy-bottomed saucepan
wooden spoon
whisk
measuring cups and spoons
small saucepan

Nutrition facts

360 kcal

Calories

4 g

Protein

55 g

Carbohydrates

3 g

Fat

4 g

Fiber

150 mg

Sodium

Tips

Pelamushi is traditionally made with freshly pressed grape must, but you can use good-quality unsweetened grape juice mixed with a cornstarch slurry to mimic the thickening ratio.
For the best silky texture, use fine cornmeal, not coarse polenta. Stir constantly, because it catches quickly.
If huckleberries are too tart for you, adjust honey upward. You want the compote to balance the pudding's sweetness with a cheerfully sour edge.
Serve pelamushi in small dessert glasses, like a Georgian parfait. Leftover firmer pelamushi can be cooled thoroughly and cut into diamond shapes for snacking.

Serving suggestions

Serve warm, shattery huckleberry compote pooling over soft, glossy pudding. A dusting of finely ground walnuts (goja) is traditional and gives pleasant crunch. Refrigerated, solid pelamushi is often cut into slices and pan-grilled as an appetizer.

Rate this recipe

No ratings yet. Be the first to rate it.

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.