- 8 ½ cups slowly reduced over 2-3 hours to 4 ¼ cups (1 liter) red Concord grape juice (reduced grape juice is called badagi in Georgian)
- ⅛ cup saba (optional, omit if not using but TFD strongly encourages you to use it)
- 2 tbsp. good-quality (not great) balsamic vinegar (very optional but TFD likes it – omit if you prefer)
- 200 grams (⅞ cup) all-purpose flour
- 2 tbsp. sugar
- Add the flour and sugar to a bowl.
- Gradually add up to 500 ml (a scant 2 ¼ cups) of Badagi and mix with a wooden spoon.
- Once the flour, sugar and badagi have been mixed with a spoon, use an electric blender to ensure that the mixture is absolutely smooth.
- Add remaining badagi and balsamic vinegar to a deep cast iron pot and gradually add the flour/sugar/badagi mixture.
- Stir thoroughly.
- Heat over a high temperature, vigorously stirring all of the time. Bring to the boil. Turn the heat down to a low temperature and continue to stir for 8-10 minutes. In the last minute, add the saba, if using.
- During that time it will thicken and you should test it to make sure that it does not taste of flour.
- Remove from the heat and immediately pour into serving dishes or a bowl. It can also be poured into jelly molds to create an attractive shape (TFD endorses this).
- Allow to cool. After a maximum of 2 hours the pelamushi should be firm enough and cool enough to serve. It can be stored in a refrigerator for several days. When removed from the refrigerator the surface of the pelamushi will be speckled with fructose.
- Turn the pelamushi upside down to serve the smooth side facing the diner, garnish with chopped nuts and a mint sprig. Serve immediately.
- Prep Time: 0 hours
- Cook Time: 0 hours