Awatmath.1634
net.cooks
utcsrgv!utzoo!decvax!watmath!jcwinterton
Wed Feb 3 16:50:11 1982
Wine frosted grapes.
This is my favorite fancy dessert to follow a more or less heavy meal.
WINE FROSTED GRAPES
2 or 3 large bunches of white grapes.
1 egg white
1 tbsp good sauternes
extra fine granulated sugar.
Pick over the grapes, selecting only the most perfect.
Break the bunches up into small clusters of 3 to 8 berries each
leaving them on the stem with enough for a handle.
Beat the egg white until foamy, but not stiff.
Add the sauternes to the egg white and whip a bit more.
Coat the grapes with the egg-wine mixture then roll in the
extra fine sugar until coated.
Put the clusters on waxed paper on a tray or cookie sheet and
refrigerate until hardened (about 2 hours).
Guests have been amazed by this simple little surprise. The last time
I had it following a meal consisting of:
Hors d'oeuvres of pate a l'ancienne garni
Green goddess salad and
Cassoulet de Midi
All served with some nice dry Chablis.
The cassoulet went over very well, with request for seconds and
we pigged out. The dessert was just right.
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