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.
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.
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