Recipe: Poached grapes with Pedro Ximenez vinegar

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 Pedro Ximenez 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.

Ingredients Serves: 4


Method

  1. Wash the grapes, and place them in a pan with the vinegar and sugar.
  2. Cover the pan with cling film, and let it sweat over a very gentle heat for 7-10 minutes.
  3. Serve hot or cold, with a ball of vanilla ice cream and plenty of sherry-grape juice.

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