Poached Pickled Grapes (for Cheese Plate with Honeycomb)

By

Servings: Variable


Ingredients:

1 pound seedless white grapes
1/2 cup cranberry juice
3 tablespoons Thai basil leaves

Cooking Directions:

Peel grapes with paring knife. In medium saucepan, bring juice and basil to boil. Add grapes, stir and reduce heat to medium. Cook 5 minutes, stirring frequently. Remove from heat; cover and allow to stand 5 minutes. Pour grapes into clean container and refrigerate until ready to use as accompaniment to Wisconsin Artisan Cheese Course.

*The chef uses the sous vide method, as follows: Cryovac® grapes, cranberry juice and Thai basil. Cook sous vide at 50ºC (122ºF) for 15 minutes; shock in ice waters. Refrigerate until ready to use.

Recommended Wisconsin Cheeses: camembert, Dunbarton blue, Pleasant Ridge Reserve and Saxon Pastures.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Reviews

Did you try this recipe?  Please sign in and provide a review.