Grape Gelatin

It's October and this of course means harvest time all over the Mediterranean. Olives and grapes in particular are being collected now. A recipe that we particularly like (and which is common between at least Cyprus and Sicily) is the grape gelatin (or in the traditional cypriot name "palouzes"). The basic ingredient for the grape gelatine is the mosto d'uva which is obtained by slowly cooking grape juice until it reduces in consistency to a rich liquid. This can then be preserved, and used in a number of ways (including in Emilia Romagna a ragu for spaghetti we are told!). For the grape gelatin the mosto is mixed with flour and sugar (or rosewater) over a slow fire while it is constantly stirred until you obtain a jelly-like consistency. Quantities are hard to define since it depends on the type of grape used, the amount of sugar in the grape and the liquidity of the mosto d'uva. Best thing is to start bit by bit tasting along the way until satisfied! While it is still fluid you can pour it into forms to give it shape or just a bowl. It goes especially well mixed with almonds and makes a perfect treat to signal the start of the colder season. It can be stored in the fridge for later and its excellent both hot and cold.