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Poached Pickled Grapes (for Cheese Plate with Honeycomb)

Servings: 1-100 (varies)


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.

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