BAROSSAN ROTE GRUTZE (RED GRAPE SAGO PUDDING)
(rota-gritz-ah) This is the stuff kids in the the Barossa Valley, in Australia, grow up on. The Silesian migrants brought the recipe when they settled the Valley however it was made with berries in their homeland. Usually served as dessert with cream, it can be eaten as breakfast during festivals. Preferred grapes are Shiraz or Mataro (Mouvedre). Please note: start with fresh grapes not juice - I had to do the recipe this way for Zaar. Hard to give exact measurements as depends on juiciness of grapes. (Australian tablespoon = 20mL)
Provided by auntchelle
Categories Breakfast
Time 1h15m
Yield 1 bowl
Number Of Ingredients 2
Steps:
- Extraction of juice from grapes: either use the finest setting on a food mill or puree the grapes in a food processor and strain the juice through a sieve, pushing down on the solids to extract as much juice as you can.
- Measure the juice into a non-reactive saucepan and bring it gently to a simmer. For every 550 mL of juice, gradually stir in 2 tablespoons sago. Simmer gently, stirring occasionally, until sago is clear and pearl-like. Watch as it can stick easily. This should take 45-50 minutes.
- Pour the rote grutze into a serving dish and allow it to cool. Chill, allowing it to set slightly.
- Serve with beautiful rich, runny cream.
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Taiyob Mullah
[email protected]I would not recommend this recipe. It's too time-consuming and the end result is not worth the effort.
Sahadat Hossinsojol
[email protected]This recipe is missing some important instructions. It doesn't say how long to cook the sago pearls or how to make the red grape sauce.
Sophia Gonza
[email protected]I followed the recipe exactly, but my pudding turned out too runny. I'm not sure what I did wrong.
Jossie Fourie
[email protected]This pudding is a bit too sweet for my taste, but I think it would be perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
Journee Lawrence
[email protected]I'm not a big fan of sago pudding, but this recipe changed my mind. The sago pearls were perfectly cooked and the red grape sauce was delicious.
sananayaka sumanawathi
[email protected]This is my new favorite dessert! It's so light and refreshing, and the red grape sauce is the perfect finishing touch.
K Davis
[email protected]I made this pudding for a potluck and it was a huge hit! Everyone loved the unique flavor and texture.
Thomas Lucas
[email protected]This pudding is a bit time-consuming to make, but it's definitely worth the effort. The end result is a creamy, flavorful dessert that is sure to impress your guests.
Hridoy Hussen
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of sago pudding. But I'm so glad I did! The sago pearls were perfectly cooked and the red grape sauce was delicious.
John Cool
[email protected]This pudding is a great way to use up leftover red grapes. It's also a relatively inexpensive dessert to make, which is always a bonus.
Segametsi Malokwane
[email protected]I've tried this recipe twice now, and it's a hit every time! My family loves the unique flavor and texture of the sago pearls, and the red grape sauce is the perfect topping.
tablet test
[email protected]This Barossan Rote Grutze Red Grape Sago Pudding is a delightful dessert that is both visually appealing and bursting with flavor. The combination of sweet red grapes, tangy sago pearls, and creamy custard creates a harmonious symphony of textures an