Georgian Sweet Grape Puddings (Pelamushi)
¼ cups all-purpose flour
¼ cups extra-fine or finely ground cornmeal (harina de maiz)
Small pinch fine sea salt, plus more for garnish
32 ounces pure Concord grape juice
¼ cups honey, for garnish
½ cups skinned, chopped hazelnuts (may substitute another tree nut), for garnish
Whisk together the flour, cornmeal, salt and grape juice in a large saucepan over medium-high heat. Bring to a boil, stirring occasionally; cook for 1 minute, then reduce the heat to medium-low; cook for about 20 minutes, stirring often, until the mixture has reduced by about one-third and you can no longer taste the flour.
Divide the mixture among individual ramekins. Place them in the refrigerator to chill and set for several hours or up to overnight.
Preheat a toaster oven or oven to 300 degrees. Line a small baking pan with parchment paper.
Bring the honey to a boil in a small saucepan over medium-high heat; it will look sudsy. 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 hazelnuts and a sprinkling of salt.