Grape Paste
"A nice treat with a cheese platter instead of quince paste."
- Ready In:
- 10mins
- Ingredients:
- 3
- Serves:
-
1
ingredients
directions
- Pick the grapes from the stem and wash well.
- Place them into a pot and just cover with water.
- Bring to the boil then reduce to a simmer and cook until the grapes are soft.
- Strain off the water and pass the grapes through a good mill or force through a sieve.
- Throw away the skins and any seeds and weight the resulting pulp.
- Place the pulp into a heavy-based pan with the required quantity of sugar.
- Cook until the pulp becomes very thick and is difficult to stir.
- If the fruit begins to stick and burn, remove it from the pot straight away and continue in a clean pot.
- Brush a biscuit tin with the grape seed oil then pour in the paste.
- Allow to set, and wrap in plastic.
- It is best kept in the fridge although in cooler climates may be stored in a pantry.
- It is tastiest after one month as flavour matures.
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Reviews
-
Wasn't sure how watery pulp should have been (ie. how much water should have beemn drained). Took 3+hours to thicken & reduce. I set it in fridge but returned to room temp to divide into bowls. Delicious!
RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
