This is a beautifully light dessert – perfect for winding down a long evening of tapas and cleansing the palette. Once poached, the grapes have the intense sweetness of a sultana while retaining a rich juiciness.
The Jerez sherry vinegar introduces tart, Spanish flavours to the dish. So if you’re used to sweeter desserts, experiment by using a little less vinegar than recommended in the recipe.
Recipe: Omar Allibhoy’s poached grapes with sherry vinegar
1 bunch of green or red grapes
50ml Jerez sherry vinegar
1 tbsp of sugar
Vanilla ice cream, to serve
- Wash the grapes, and place them in a pan with the vinegar and sugar.
- Cover the pan with cling film, and let it sweat over a very gentle heat for 7-10 minutes.
- Serve hot or cold, with a ball of vanilla ice cream and plenty of sherry-grape juice.