We love local peaches, apples and berries, but we also love grapes. Unfortunately, they don’t grow down the road (unless you live in California), so we look to Chile.
Chile is the largest exporter of fruit in the southern hemisphere, exporting 30 different fruits to more than 100 countries around the world. Chile’s summer is in January, giving us grapes in the middle of winter.
Unlike bananas in bread, peaches in cobbler or apples in pie, grapes don’t spring to mind for cooking, but they’re actually delightful when set to heat. In this dish, they stand in for cherries in the classic Jubilee, making the recipe doable even in January. A quick boil in a simple syrup releases the grapes’ flavorful juices while maintaining their structure. They’re perfect over ice cream and when you need a quick yet impressive dessert.
Chilean grapes, available all winter, are the perfect stand-in for fresh summer cherries in this classic dessert.
1/3 cup sugar
1 3/4 teaspoons cornstarch
1 cup cold water
3 cups seedless red grapes (about 1pound
Grated rind of 1 orange
1 tablespoon kirsch, brandy or orange juice
2 cups vanilla ice cream
1. Combine sugar and cornstarch in a medium saucepan. Stir in water. Cook over medium-high heat, stirring often, until mixture comes to a full boil.
2. Add grapes and boil briskly 4 minutes, stirring occasionally. Add orange rind and kirsch and boil 1 minute.
3. Scoop ice cream into individual serving dishes and spoon grapes and sauce over tops. Serves 4.
Per serving: 300 calories, 7g fat, 30mg chol., 3g prot., 56g carb., 2g fiber, 60mg sodium
Recipe by Jean Kressy