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Seedless Grapes in Sour Cream

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“This dessert is excellent, elegant, simple, and fast. The flavor takes on different nuances depending upon the grapes one uses and how much liqueur and sugar one puts in. I've had success with both green and red grapes, light and dark brown sugar. Though it can be made and served immediately, like a lot of foods, it does seem to taste better after sitting overnight. Adapted from Cooking in a Casserole (1967) by Robert Ackart.”
READY IN:
3hrs 20mins
SERVES:
6
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Stem, rinse, and let grapes dry.
  2. Blend sour cream, cinnamon, sugar, and liqueur to taste.
  3. Pour mixture over grapes. Decorate with a sprinkling of brown sugar over top.
  4. Chill in refrigerator several hours or overnight.

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