Macerated grapes served with crème fraîche

January 6, 2009 (Last Updated: January 11, 2019)

 

Macerated grapes served with crème fraîche

Serves: 4
Cooking Time: 20 mins + extra to macerate

Ingredients

  • 500g red grapes, quartered
  • 120ml dry sherry
  • 250g crème fraîche
  • 50ml castor sugar
  • zest of 1 lemon

Instructions

1

Place half of the grapes in a bowl and add 100ml of the sherry. Let it macerate, stirring occasionally, for about 3 hours.

2

Purée the remaining grapes and pour them into a strainer set over a bowl. Press on the solids to extract as much liquid as possible. Discard the solids in the strainer.

3

Add the remaining sherry and the grape juice to the crème fraîche. Add the sugar and half of the lemon zest, and whisk until well blended. Refrigerate until needed.

4

Divide the crème fraîche mixture between 4 serving glasses. Top with the macerated grapes, sprinkle with the remaining lemon zest and serve.

Notes

To drink: Tio Pepe Extra Dry Palomino Fino is great on its own, but the flavours will be enhanced by this dish.

 

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