Grape puddings
Dear friends, today we prepare together some quick and light sweets, with lots of fresh fruit: grape puddings, very fresh, ideal to serve at the end of a meal! The grape pudding recipe does not even include the addition of sugar because it takes advantage of the sugary note of fruit, and is therefore also ideal for those who have some problems with blood sugar (of course without exaggerating!). Grape puddings are also called sugoli in Veneto and are a traditional peasant dessert that is prepared with must, but don't worry: even if you don't have must, in the homemade version just cook the grapes a little and then press them gently to get all the juice. The most suitable grapes for making this recipe are the black or pink ones, sweeter and less sour than the white ones: all wine grapes are ideal, such as Lambrusco, strawberry grapes or Moscato, but it is also possible to make grape pudding with a beautiful sweet and fresh table grape. So let's see the few simple steps you need to make this dessert, which I chose to make even more delicious with a handful of flaked almonds on the surface, which give the dessert a pleasant crunchy note. Let's get to work!
Ingredients
1 kg black grapes (you need about 500 ml of juice)40 g cornstarch (or wheat starch or flour)30 g flaked almonds
Procedure
First, remove the berries from the bunches and rinse them well. Transfer the grapes to a saucepan with a lid and cook over low heat for about 30 minutes, crushing the grapes from time to time with a spoon to split all the berries well. Place a colander over a bowl and gradually pour the cooked berries into it, crushing with a spoon to obtain all the juice: you will get about 500 ml. Add the starch to the grape juice and mix well with a whisk, then pour back into the pot and cook over low heat for a few minutes, until the juice thickens. Transfer everything to the molds, let cool and place in the refrigerator for at least two hours before serving. In the meantime, toast the sliced almonds in a non-stick pan and let them cool. Gently remove the grape puddings from the molds, place one in each plate, complete with the flaked almonds and serve: your grape purees are ready to be enjoyed!
Dear friends, today we prepare together some quick and light sweets, with lots of fresh fruit: grape puddings, very fresh, ideal to serve at the end of a meal! The grape pudding recipe does not even include the addition of sugar because it takes advantage of the sugary note of fruit, and is therefore also ideal for those who have some problems with blood sugar (of course without exaggerating!). Grape puddings are also called sugoli in Veneto and are a traditional peasant dessert that is prepared with must, but don't worry: even if you don't have must, in the homemade version just cook the grapes a little and then press them gently to get all the juice. The most suitable grapes for making this recipe are the black or pink ones, sweeter and less sour than the white ones: all wine grapes are ideal, such as Lambrusco, strawberry grapes or Moscato, but it is also possible to make grape pudding with a beautiful sweet and fresh table grape. So let's see the few simple steps you need to make this dessert, which I chose to make even more delicious with a handful of flaked almonds on the surface, which give the dessert a pleasant crunchy note. Let's get to work!
Ingredients
1 kg black grapes (you need about 500 ml of juice)
40 g cornstarch (or wheat starch or flour)
30 g flaked almonds
Procedure
First, remove the berries from the bunches and rinse them well. Transfer the grapes to a saucepan with a lid and cook over low heat for about 30 minutes, crushing the grapes from time to time with a spoon to split all the berries well. Place a colander over a bowl and gradually pour the cooked berries into it, crushing with a spoon to obtain all the juice: you will get about 500 ml. Add the starch to the grape juice and mix well with a whisk, then pour back into the pot and cook over low heat for a few minutes, until the juice thickens. Transfer everything to the molds, let cool and place in the refrigerator for at least two hours before serving. In the meantime, toast the sliced almonds in a non-stick pan and let them cool. Gently remove the grape puddings from the molds, place one in each plate, complete with the flaked almonds and serve: your grape purees are ready to be enjoyed!
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