A simple, hearty dessert from the eastern Black Sea region, peskütan halva is made by combining toasted cornmeal with butter and grape molasses. It comes together quickly and is served warm during the winter months.
Melt the butter in a skillet. Add the cornmeal and cook over medium-low heat, stirring constantly, for 12 minutes, until golden brown and fragrant.
Mix the grape molasses with the hot water and add it to the toasted cornmeal. Continue cooking over low heat for 6–8 minutes, stirring constantly to prevent lumps, until the mixture thickens and pulls away from the pan.
Remove from the heat and stir in the walnuts. Cover and let rest for 5 minutes.
Spoon onto serving plates while hot or warm and sprinkle with walnuts.
Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, add a little water and warm over low heat or in the microwave in short intervals. Allergens: contains milk (butter) and tree nuts (walnuts). Check packaged products for other allergens.
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