When I saw a pile of humungous seedless green grapes at the store last week, I said, “Wow, those are so big, you could stuff them!” So what else could I do but follow through on the idea to see how they’d turn out.
I happened to have some leftover ground pistachios from the Baklava Palmiers (see previous post), so the base for my stuffing was obvious. Almost like destiny. As if fate had played a hand in making these stuffed grapes a reality.
I wanted to add a little sweetness to the pistachios for the filling so I blended them with an ever-so-small amount of peach jam. I then hollowed out several grapes, and viola.
I was surprised by two things:
1. They’re easier to make than I thought they’d be.
2. They taste even better than I thought they would.
They taste so good in fact, that Jon and I were popping them in our mouths as fast as I could make them. Somehow, I managed to snap a quick pic of a few of them, just to show you how cute they are. I garnished some with mint, others with a whole pistachios. Some had a little grape cap. Fun with grapes!
Notice my “shiitake happens” mug in the background. I love that mug. I got it at the mushroom “museum” in Kennett Square, Pa.
P.S.
More fun with grapes: You probably already do this with grapes, but for a quick and refreshing treat, remove seedless grapes from their stems, wash the grapes well, dry them, then freeze them for a refreshing frozen treat. So good!
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