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Dessert
4 - 6 servings
10 minutes
15 minutes
Chef Jacques Pepin
1½ pounds (about 4 cups) organic seedless grapes, removed from stems
1 tablespoon red wine vinegar
2 teaspoon lemon rind, grated
1½ teaspoons lemon juice
1 tablespoon honey
1 tablespoon mint leaves, shredded
1 tablespoons Cognac or other brandy (optional)
½ cup sour cream for garnish
Place the grapes, vinegar, and ½ cup water in a stainless steel saucepan, and bring to a boil over high heat. Reduce the heat to low, cover, and cook gently for about 5 minutes. The skins of the grapes will lose their red color and begin to crack open.
Meanwhile, combine the lemon rind, lemon juice, honey and mint leaves in a bowl. When the grapes are cooked, add them to the mixture in the bowl, stir well, and let cool.
Add the Cognac or other brandy, if desired, and serve in wine glasses, garnish with a spoonful of the sour cream.
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