BURNT GRAPES

Back in June when I attended the Redpath Toronto Waterfront Festival, I signed up for a subscription to Saltscapes Magazine. It's a magazine about the East Coast; places, food and the people.

I paid for a 2 year subscription and for doing so was given a copy of a recipe booklet containing 10 contest winning recipes for "downhome fare". I tried one this past weekend. The reason this recipe caught my eye at first was the name, "Burnt Grapes", and then when I read the simple ingredients, I knew I just had to try it to find out how it would taste.

Burnt Grapes

• 4-5 cups (1 L-1.15 L) seedless red or green grapes   
• 2 cups  sour cream (can be fat-free)
• ½ cup white sugar
• 2 tsp  vanilla
• ½ cup  butter or margarine
• ½ cup  brown sugar

1. Wash and dry grapes. Mix sour cream, white sugar and vanilla together. Pour mixture over grapes, and stir gently. Place into 9x13-inch (23x33-cm) pan or into individual serving dishes (preferable).
2. In a saucepan, bring butter and brown sugar to boil. Continue boiling until golden, 1-2 minutes, and immediately pour over grapes. Do not stir. Chill 3-4 hours.
3. Tip: fresh raspberries, blackberries or sliced peaches can be substituted for grapes.
   
   

   

   A simple but tasty recipe.

   This is a simple and great tasting recipe. It's perfect for a refreshing summer dessert and I will definitely be adding it to my recipe box, it's a keeper!
   
   I'm looking forward to trying the other recipes in the booklet.