Baked vanilla and muscadel green grapes.

Delicious!

4-6

Servings

Baked grapes

grapes
500g Capespan green grapes, stems removed
muscadel
½ cup (125ml) muscadel or masala (or grape juice)
vanilla
1 vanilla pod, spilt down middle

Baked vanilla and muscadel

Method

Preheat oven to 200°C.
Place the grapes in a small ovenproof dish.
Mix the vanilla and masala in a jug and pour over grapes.
Bake grapes for 5-10 minutes or until grapes have burst and released some juices. Serve warm or allow to cool if preferred.
Spoon into serving dish and top with crème fraiche and biscuit crumbs.

Cook’s tip:

Serve grapes with creamy gorgonzola as part of a cheese platter.

for serving:

Crème fraiche
1 packet (200g) gingersnap/ginger biscuits, crumbled