Grape must and walnut mostillo
A thick reduced-grape-must pudding with flour, walnuts, orange, cinnamon and anise.
Active time25 min
Cooking1 h 30 min
Total4 hResting : 2 h 30 min
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Ingredients
- 1 unwaxed orange
- 2 cinnamon sticks
- 100 g walnut halves
- 6 tbsp plain wheat flour
- ½ tsp anise seeds
- 2000 ml unfermented pure grape must without added sugar
Preparation
Pour the must into a wide saucepan. Simmer gently, uncovered, until about 1000 ml cooked must remains, half the starting volume. Allow about 60 minutes, watching the reduction. Cool slightly for about 10 minutes.
2000 ml unfermented pure grape must without added sugar- wide graduated saucepan
- spoon
Wash the orange and peel off the coloured zest. Coarsely chop the walnuts. Add the peel, cinnamon and anise to the warm must. Sift and gradually whisk in the flour to prevent lumps. Return to gentle heat and cook for about 20 minutes, stirring constantly, until thick enough to coat a spoon.
1 unwaxed orange2 cinnamon sticks100 g walnut halves6 tbsp plain wheat flour½ tsp anise seeds- peeler
- knife
- board
- sieve
- whisk
- wooden spoon
Remove the orange peel and cinnamon sticks. Stir in the walnuts and divide between dishes. Cool for about 30 minutes, then cover and refrigerate for about 90 minutes until cold and set.
- spoon
- dessert dishes
- covers
Allergens
- Gluten
- Tree nuts
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration