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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Very elegant, but soooo easy. Very good light dessert after a substantial meal. The water clinging to the grapes and the brown sugar make a sauce, and the added flavors of the sour cream and nutmeg make a yummy dessert. I have a collection of bouillon soup cups and saucers that I use for this dessert as well as mousses, sherberts, etc. Ingredients:
6 -8 bunches thompson green grapes, a medium cluster for each serving |
1 cup light brown sugar, firmly packed |
1 cup sour cream |
grated nutmeg |
Directions:
1. Wash the grapes and while still wet, pull them from the stems and place them in the dish from which they will be served.
2. Sprinkle the brown sugar over the grapes, and roll them around in the sugar until they are completely coated.
3. Top the grapes with the sour cream and refriger- ate for 4 hours or overnight.
4. Just before serving, place the grapes into individual dessert dishes and sprinkle about 1/4 1teaspoon of nutmeg over each serving- (more or less according to your taste.).
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