Chicago Sun-Times
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Frozen grapes, and then some

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At 689 pages, Bon Appetit Desserts is loaded with desserts of every stripe. And while I've put some of the showier ones on my to-make list - among them, a chilled lime-coconut pie and crème fraiche cheesecake with honey-rum-roasted pineapple - somehow, I'm drawn to the simpler ones.

Here's an idea from the book for styling up red and green grapes. These frozen numbers are served alongside grape granita, but why not just put out big clusters in a bowl by themselves?:

Dip red and green grape clusters in Muscat to moisten, then dip in sugar to coat. Place grapes on a tray and freeze until frozen, about 4 hours.

(And if you're just too cold to think about this, consider that come summer, roasted cherries are to be embraced. It all makes sense.)

1 Comment

I agree with this....

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Janet Rausa Fuller

Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.



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This page contains a single entry by Janet Rausa Fuller published on December 15, 2010 10:52 AM.

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