Awatmath.1634 net.cooks utcsrgv!utzoo!decvax!watmath!jcwinterton Wed Feb 3 16:50:11 1982 Wine frosted grapes. This is my favorite fancy dessert to follow a more or less heavy meal. WINE FROSTED GRAPES 2 or 3 large bunches of white grapes. 1 egg white 1 tbsp good sauternes extra fine granulated sugar. Pick over the grapes, selecting only the most perfect. Break the bunches up into small clusters of 3 to 8 berries each leaving them on the stem with enough for a handle. Beat the egg white until foamy, but not stiff. Add the sauternes to the egg white and whip a bit more. Coat the grapes with the egg-wine mixture then roll in the extra fine sugar until coated. Put the clusters on waxed paper on a tray or cookie sheet and refrigerate until hardened (about 2 hours). Guests have been amazed by this simple little surprise. The last time I had it following a meal consisting of: Hors d'oeuvres of pate a l'ancienne garni Green goddess salad and Cassoulet de Midi All served with some nice dry Chablis. The cassoulet went over very well, with request for seconds and we pigged out. The dessert was just right. ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.