Georgians are big on natural tasting dishes, using their home-grown fruit, nuts and honey to create small and well-loved wonders of simple and nutritious sweetness. We’re going to focus on that sweetness here, and teach you how to make Georgian Sweet Grape Puddings (Pelamushi).

“They can be made with purple or white grape juice, but Concord juice gives the puddings a nice, rich color. Georgian families often grow their own grapes and crush them during rtveli, the autumn grape harvest, to make wine. They might save some juice to make another popular dessert, churchkhela, too- strings of nuts dipped in flour-thickened grape juice and dried in the sun.” -

Note: These puddings need several hours to set in the refrigerator. They can be made and refrigerated up to two days in advance.


For 6-8 servings, you’ll need:

1/4 cup all-purpose flour

1/4 cup extra-fine or finely ground cornmeal (harina de maiz)

Small pinch fine sea salt, plus more for garnish

32 ounces pure Concord grape juice

1/4 cup honey, for garnish

1/2 cup skinned, chopped hazelnuts (may substitute another tree nut), for garnish


Whisk the flour, cornmeal, salt and grape juice in a large saucepan over a medium heat. Bring to the boil, stirring; cook for 1 minute, then reduce the heat; cook for about 20 minutes, stirring, until the mixture has reduced by about one-third and you can no longer taste the flour.

Divide the mixture among individual bowls. Place them in the refrigerator to chill and set for several hours or overnight.

Preheat a toaster oven or oven to 300 degrees. Line a small baking pan with parchment paper.

Bring the honey to the boil in a small saucepan over medium-high heat. Stir in the nuts until evenly coated; remove from the heat after 30 seconds.

Spread the nuts in the baking pan and sprinkle lightly with salt; bake for 10 minutes, then transfer the nuts to a wooden cutting board to cool, turning them over after 2 or 3 minutes and breaking apart any large chunks.

Serve the chilled puddings in their ramekins, or turn them out onto individual plates. Garnish with the honeyed nuts and a sprinkling of salt.