It was such a lucky find! While buying some fruits and vegetables in Gozo, I stumbled upon the box of Gellewza grapes. Without thinking for too long, I bought a big bag of them and half of it was finished on my way back to Malta.
Gellewza is a beautiful dark-skinned grape variety that is little-planted on the island nowadays, though up until 1990s Gellewza along with another native variety, Girgentina, were the only grapes grown in Malta and Gozo. Gellewza is used mostly to produce semi-sparkling Rose by Marsovin and Delicata winemakers. Besides that, it is also added to the reds, softening the spiciness of Syrah, for instance.
Gellewza grape’s flavour is very bright; it spins between the strawberries, plums and cherries. My clafoutis turned out sooo delicious!
Don’t be bothered by seeds, it’s not a big deal as they add extra flavour to the dessert. Remember that original French clafoutis recipe calls for the whole cherries with pits. Without doubts, when it comes to food, we can totally trust French people!
Since Gellewza grape has a cherry flavor, I thought it would be nice to add some almonds. I left the grapes to macerate a little bit in almond liquor and added some ground almonds along with the flour.
I hope you will try it once!
Gellewza grape clafoutis
- 4 tbsp of Disaronno Amaretto
- 450 gr gellewza grapes
- 100 ml full fat milk
- 150 ml cream
- 1 vanilla pod
- 3 eggs
- 100 gr caster sugar
- 2 tbsp plain flour
- 2 tbsp ground almonds
- A pinch of salt
- Butter for greasing
- Icing sugar for sprinkling
- Preheat the oven to 190 C.
- Wash and drain grapes, let them dry. Sprinkle with Disaronno Amaretto over them and leave to macerate.
- Put the milk, cream (both room temperature) and vanilla pod into a small saucepan and bring to boil over a low heat. Turn off the heat and leave to infuse.
- Place eggs (room temperature) and sugar in a mixing bowl. Whisk until creamy. Add the flour, ground almonds and salt, then whisk until smooth.
- Remove the vanilla pod from the milk. Scrape out the seeds and add to the milk, mix and add into the egg mixture. Beat until smooth.
- Grease an ovenproof dish and sprinkle with caster sugar.
- Drain the grapes, place them in the dish and pour the batter over.
- Bake for 30-35 minutes, but be guided by the power of your oven. Take clafoutis out when its nicely coloured. Remove and let it cool a little bit before serving. Sprinkle with icing sugar.
You may use any other fruits or berries instead of gellewza grapes.