Fresh Grapes In Grappa

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Grapes - ripe
1/3 cup	65g / 2.3oz	Sugar
2 1/2 cups	592ml	Grappa or
2 1/2 cups	592ml	Brandy

Recipe Instructions

Choose the largest and firmest grapes and clip off leaving a little of the stems attached to each.

Fill a 1 quart glass jar with the fruit and add the sugar and enough grappa to cover the grapes.

Cover the mixture and shake gently to dissolve the sugar.

Place the jar in sunlight with its cover ajar and let stand for 1 week.

Cover tightly and store in cool dark place at least 3 months.

Source:
New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.