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    Macerated grapes served with crème fraîche

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

    Ingredients

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

    Instructions

    1

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

    2

    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.

    3

    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.

    4

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

    Notes

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

     

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