Macerated grapes served with crème fraîche

    Serves: 4
    Cooking Time: 20 mins + extra to macerate


    • 500g red grapes, quartered
    • 120ml dry sherry
    • 250g crème fraîche
    • 50ml castor sugar
    • zest of 1 lemon



    Place half of the grapes in a bowl and add 100ml of the sherry. Let it macerate, stirring occasionally, for about 3 hours.


    Purée the remaining grapes and pour them into a strainer set over a bowl. Press on the solids to extract as much liquid as possible. Discard the solids in the strainer.


    Add the remaining sherry and the grape juice to the crème fraîche. Add the sugar and half of the lemon zest, and whisk until well blended. Refrigerate until needed.


    Divide the crème fraîche mixture between 4 serving glasses. Top with the macerated grapes, sprinkle with the remaining lemon zest and serve.


    To drink: Tio Pepe Extra Dry Palomino Fino is great on its own, but the flavours will be enhanced by this dish.