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Macerated Grapes
- Difficulty
Easy
By Gary Rhodes
Published 1997
These grapes can be used to help flavour so many dishes. In this book they are featured with Roast Foie Gras on Potato Pancakes, but I also like to use them as a warm salad dressing. They keep very well, refrigerated and in an air-tight jar, for a few weeks; although the grapes become softer and start to break down, the flavour just keeps getting better.
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