There are hardly any independent dessert recipes in the Caucasus. Usually fresh fruits or cakes are served after the meal. Schpot is believed to have originated as a by-product of winemaking.
For Schpot, first crush the grapes vigorously and press the mass through a sieve. As much juice as possible should be squeezed out. Knot the spices in a fine cloth and simmer with the juice on a low flame for two to three hours until the liquid is reduced by a little more than half. Remove the spice sachet and season to taste. Depending on the sweetness of the grapes used, add sugar or water. Remove some syrup and stir in the cornmeal. Pour back and bring to the boil again. Now dust as much flour until the boiling syrup thickens to a thick paste. The proportion of corn and wheat flour changes depending on the region. The dish can also be prepared with just one type of flour.
Pour the mixture into dessert bowls and allow to cool. If you store them in the refrigerator, the sugar crystallizes out and forms small crystal flowers on the surface. This affects the look a little bit, but does not change the taste.
To serve, turn out of the mold onto a plate and garnish with chopped walnuts.
The dish can also be prepared with white grapes, but then does not have the beautiful, intense color and of course a slightly different taste.
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