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Grape Custard
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Alessandro Pavoni and Roberta Muir
Published 2015
My nonno used to make this dessert for me using primitivo (zinfandel) grapes. This is a typical dessert served during vendemmia (harvest), when there’s an abundance of over-ripe grapes needing to be used up – it’s just not worth making unless you have deliciously sweet grapes.
Ingredients
1.2 kg 40 g
Method
Wash the grapes very well in cold water and pick them off the stems. Place in a stainless-steel saucepan and crush lightly with a wooden spoon. Place over medium heat, then cook, covered, stirring and crushing often, for 15–20 minutes or until pulpy.
Strain the grape mixture through a fine-mesh sieve, pressing down to extract as much juice as possible.
Measure