Caramel Grape Pudding
Recipes for this easy make-ahead dessert appear in many community
cookbooks in England.
1 pound green seedless grapes
1 cup heavy cream
1/3 cup sour cream
1/2 cup granulated or light brown sugar
The day before you want to eat this dessert, wash and thoroughly dry the
grapes. Cut each one in half. Either place them in a shallow layer in a
heatproof baking dish, such as a quiche pan or similar oven-to-table ware,
or divide them among 6 custard cups. Whip the cream until very thick and
fold the sour cream into it. Spread this on top of the grapes. Tap the
dish or cups on a countertop to help the cream settle down. Level the top
with a spatula. Place in the coldest part of the fridge -- not the freezer
-- and leave overnight and throughout the next day. (This thickens the
cream mixture.)
Fifteen minutes before serving time, remove from the fridge and cover the
surface with a layer of sugar. Preheat the broiler for 4-5 minutes. Place
the dish 4 inches from the heat source and let the top caramelize. Watch
throughout this time to make sure the sugar doesn't scorch. Let cool for a
few minutes before serving.
Serves 6.
Note: Look for granulated brown sugar, which is easier to sprinkle than
light or dark brown sugar, in the baking aisles of supermarkets.
Source:
<http://www.boston.com/dining/recipes/c/caramel_grape_pudding.html>
http://groups.yahoo.com/group/Recipe_USA_Group/
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/