Grape Juice Dessert

 

Palouzes - Dessert made from Red Grape Juice

Cypriot Palouzes, called Moustalevria in Greece, is made from the juice of freshly pressed tree-ripened red grapes.

Eating is so intimate. It’s very sensual. When you invite someone to sit at your table and you want to cook for them, you’re inviting a person into your life. ~ Maya Angelou

I have reproduced a recipe I found on this website

Ingredients:

1. 10 cups of Grape Juice (mousto)

2. 10 tbsp of whole wheat flour or cornstarch

3. 4-5 leaves of kiouli (arbaroriza aka Pelargonium or 'Citronella'  or Scented Geranium) for the aroma

4. 1 branch of basil

5. 1/5 tsp of mastic crushed powder

6. 2 tbsp of rose water

7. Roughly crushed almonds or walnuts as garnish

Method:

1. In three cups of mousto, dilute the flour and pour it through a fine strainer to collect whatever is not diluted.

2. In a large pot pour the remaining mousto.

3. Wash the basil and kiouli leaves well under running water. Add the kiouli leaves and the basil.

4. Place it on the stove to heat up.

5. When it starts boiling, let it boil for about 3 minutes.

6. Remove the kiouli (Pelargonium) leaves and the basil.

7. Add the diluted flour and the mastic in the boiling mousto and keep stirring with a wooden spoon to make the Palouze.

8. When the mousto starts bubbling, add the rose water, stir well to mix and test if the Palouze is done, when done remove from the fire.

9. Note

1. In order to know that your Palouze is done and ready to remove from the fire, you can test it by wetting a plate and with a tbsp put some of your mixture on the plate.

2. If after it cools down (which it almost cools down immediately) it does not stick to the plate, remove it from the fire.

3. If it sticks to the plate, then let it boil for a few more minutes.

4. Repeat the test if necessary.

10. Prepare the dishes you are going to pour your ready made Palouze, by wetting them with some rose water in order not to stick to the plate. Pour your Palouze (Moustalevria) in Pyrex bowls or deep Pyrex plates. Sprinkle some of the crushed nuts of your choice on top and let it cool down.

11. Due to its high moisture content, it has a few days of shelf life if kept in refrigeration. Palouzes that is left to dry in the shade is then cut in rectangular shaped pieces to give another traditional sweet food, kiofterka, which have a longer life. Kiofterka are a favorite energy food, often consumed along with zivania, a perfect warm-up during the winter season.

12. Palouzes is a Cypriot dessert that is usually made when the grapes are ripe.

    
    

    If you really want to make a friend, go to someone’s house and eat with him. The people who give you their food give you their heart. 
    ~ Cesar Chavez

Καλή όρεξη!! Bon Appetit!!

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