Grape molasses is often used as a sweetener in the preparation of desserts. This grape molasses pie originates in Kozani (northern part of Greece) but it is a favorite all over the country, especially popular at grape harvest season when the grape must is fresh.
Serves: 5-6 Preparation time: 5′ Cooks in: 10′ Ready in: 15′
3 cups grape molasses
6 cups water
⅔ cup corn flour
½ cup almonds, halved + a few crushed for garnishing
2 leaves of scented geranium
In a large pan dissolve grape molasses in water. Transfer 2 cups of the mixture in a bowl and stir in corn flour until dissolved. Add scented geranium leaves and halved almonds in the pan and simmer for 5 minutes. Then discard scented geranium.
Add corn flour mix in the pan, stirring constantly with a wooden spoon to blend thoroughly. Simmer for 4-5 until it thickens to a creamy texture.
Transfer to individual bowls or a mold and allow to set. Sprinkle with crushed almonds and cinnamon before serving.
Photo George Drakopoulos Food styling Tina Webb
Και η ελληνική συνταγή: Μουστόπιτα Κοζάνης με άρωμα αρμπαρόριζας και αμύγδαλα