Cooked Grapes With Cream
- Total Time
- 13 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds seedless Red Flame grapes, stems removed (approximately 4 cups)
- 1tablespoon red-wine vinegar
- ½cup water
- 2teaspoons grated lemon rind
- 1½tablespoons lemon juice
- 1tablespoon honey
- 1tablespoon shredded mint leaves
- 1tablespoon Cognac or other brandy (optional)
- ½cup sour cream
Nutritional analysis per serving (6 servings)
133 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 1 gram protein; 13 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place grapes, vinegar and water in a stainless-steel saucepan and bring to a boil over high heat. Reduce heat to low, cover and cook gently for about 5 minutes. The grapes will lose their red color and begin to crack open.
- Step 2
Meanwhile, in a bowl combine the lemon rind, lemon juice, honey and mint leaves. When grapes are cooked, add them to lemon-honey mixture and stir well. When cool, add the Cognac. Serve in wine glasses, garnished with a spoonful of sour cream.
Private Notes
Comments
I decided to try this as I had dental surgery and new dentures 3 weeks ago. Regular grapes where I bit too hard. I used golden seedless grapes and prosecco wine vinegar, black mangrove honey, and Egyptian dried mint and Cointreau. What I had on hand. It was delightful. When putting grapes in serving glasses I did strain the juice.
So delicious! I didn't have sour cream and while I am sure it would have been delightful, this was a lovely dessert without it. Jacques Pepin's recipes for "things that need to be used up now" are always winners.
I decided to try this as I had dental surgery and new dentures 3 weeks ago. Regular grapes where I bit too hard. I used golden seedless grapes and prosecco wine vinegar, black mangrove honey, and Egyptian dried mint and Cointreau. What I had on hand. It was delightful. When putting grapes in serving glasses I did strain the juice.