Pepeçura is a traditional dessert from Rize and Artvin, made just after the grape harvest by cooking freshly pressed grape must with cornmeal until it thickens into a pudding. No sugar is added; the grapes provide all the sweetness. It is poured into bowls, chilled, and served by the spoonful with walnuts on top.
Strain the grape must through a fine cloth to remove seeds and bits of skin. Pour 800 ml of the strained must into a saucepan and bring it to a boil. Skim off the dark foam that gathers on the surface.
Pour the remaining 200 ml of cold grape must into a bowl and whisk in the cornmeal until no lumps remain. Always mix the flour with cold liquid first; sprinkling it dry into the boiling pot will make it clump immediately and it will not blend back in.
Reduce the heat under the boiling grape must. Pour in the flour mixture in a thin stream while stirring constantly.
Cook over low heat, scraping the bottom with a wooden spoon. The mixture will turn cloudy at first, then become glossy and thick. It is ready when it runs slowly off a spoon held upright and briefly leaves a trail on the bottom of the pan.
Spoon half of the pudding into bowls and sprinkle with half of the coarsely chopped walnuts. Add the remaining pudding, then top with the rest of the walnuts and the cinnamon.
The pudding needs at least 3 hours at room temperature to set after it is poured into bowls. Refrigerating it while hot can cause water to form on top and wrinkle the surface.
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