Pelamushi with Wild Berries (Georgian Grape Pudding)

In a large saucepan, combine the grape must with 200 ml (¾ cup) water and bring to a gentle simmer over medium heat.

Gradually whisk in the cornmeal in a thin stream to avoid lumps. Keep stirring with a wooden spoon or whisk until the mixture thickens and bubbles, about 5 minutes.

Continue cooking over low heat, stirring constantly, until the mixture pulls away from the sides and is very thick, about 8 to 10 more minutes. The pelamushi should be glossy and smooth with no graininess.

After removing from heat, beat vigorously the pudding (traditionally with a wooden spoon) until glossy and elastic, about 2 to 3 minutes. This step makes it extra silky.

Pour the hot pelamushi into a glass serving dish or four individual bowls. Smooth the surface with a spatula.

In a separate saucepan, gently warm the berries with sugar, honey, and a dash of water. Bring to a simmer and cook for 2 to 3 minutes until the berries release their juices, crushing slightly with a spoon.

Spoon the warm berry mixture over the hot pelamushi, leaving a border around the edge. Let it cool to room temperature then refrigerate for a few hours, or serve slightly warm for a soft pudding feel.