Ingredients
- 1.5 cup corn grits
- 5 cups of water
- 1/3 cup grated coconut
- 1 cup raisins
- 6 tablespoons of rice syrup
- approx. 2 kg of cherries
- 1 tablespoon oil (sesame or sunflower taste best)
- salt
- 1.5 liters of water or apple juice
- 6 tbsp fruit concentrate if the apple juice is not used
- 3 tablespoons agar
- elder flowers (need not be)
Directions
- Stir the syrup in warm water (5 cups).
- Pour corn grits, raisins, coconut, a pinch of salt on a baking sheet.
- Then pour water and syrup onto the baking tin and add oil.
- Mix the ingredients to distribute the raisins evenly.
- Carefully transfer the baking tray full of water into a heated oven and bake at about 180°C for about an hour.
- When all the water is absorbed and the pie is slighty golden, turn off and let cool.
- Before the base is baked, prepare jelly from water or apple juice.
- Let boil water / apple juice with a pinch of salt. If we do not have the apple juice, add 6 tablespoons of fruit concentrate to create the juice. Taste if it is sweet enough for you or add.
- When boiling, add the agar mixed in a little cold water and boil for a minute.
- Turn off and let the cherries cool a little so that the cherries do not turn black.
- Spread the washed cherries on the base and cover them with slightly cooled agar, which has not started to gel.
- Pour only half of the liquid on the baking tray and cool. Keep the rest warm under the lid.
- When the first layer of the agar solidifies and the cherries no longer run out, pour the second part of the agar.
- If you have no, spread it evenly over the agar.
- After cooling, we can slice and serve.
