Plum clafouti and apricot are old standards; quick, delicious, fruit-filled desserts that offer a sweet treat at the end of dinner. Now try this dessert with grapes and treat your taste-buds to an exiting new experience.
- 6 tbsp granulated sugar
- 3 cups Coronation grapes
- 3 eggs
- 1⅓ cups milk
- ⅔ cup flour
- 1 tsp. grated lemon zest
- 2 tsp. vanilla
- pinch of salt
- icing sugar
- Grease a 10 inch (25 cm) deep-dish pie plate with butter. Sprinkle with 1 tablespoon
- (15 mL) granulated sugar.
- Arrange grapes over bottom of pie plate and sprinkle with 2 tablespoons (30 mL) granulated sugar.
- In blender combine remaining 3 tablespoons (45 mL) granulated sugar, eggs, milk, flour, lemon zest, vanilla and salt; process until smooth, about 1 minute. Pour mixture over grapes.
- Bake at 375 F (190 C) for 50 to 60 minutes or until top is browned and filling is set. Just before serving, sift icing sugar over top. Serve warm or cold.
- 2 cups British Columbia Grapes
- ⅔ cup white sugar
- 1 tbsp. lemon juice
- 1 tbsp. cornstarch
- dash British Columbia Red Wine
- Heat grapes in a non-reactive pan (or microwave) until just before boiling.
- Let sit for 15 - 20 minutes to extract pigments from skins.
- Put through a sieve or cheesecloth to extract juice.
- Mix juice with sugar and cornstarch.
- Heat until boiling point and simmer until clear and thickened.
- Remove from heat and add wine.
- Serve warm and enjoy.
Syrup can be refrigerated and rewarmed in microwave.
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