Title: Fresh Grapes in Grappa
Categories: Dessert Newyork
Yield: 1 Quarts

1 1/2	lb	Grapes, ripe
1/3	c	Sugar
2 1/2	c	Grappa OR
2 1/2	c	Brandy

: Choose the largest and firmest grapes and clip off leaving a little of the stems attached to each.

: Fill a 1 quart glass jar with the fruit and add the sugar and enough grappa to cover the grapes.

: Cover the mixture and shake gently to dissolve the sugar.

: Place the jar in sunlight with its cover ajar and let stand for 1 week.

: Cover tightly and store in cool dark place at least 3 months.

: Source: New York's Master Chefs, Bon Appetit Magazine : : Written by Richard Sax, Photographs by Nancy McFarland : : The Knapp Press, Los Angeles, 1985

: Chef: Lidia Bastianich, Felidia Restaurant, New York

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