Cooked Grapes With Cream

• 1 1/2 pounds seedless Red Flame grapes, stems removed (approximately 4 cups)
• 1 tablespoon red-wine vinegar
• 1/2 cup water
• 2 teaspoons grated lemon rind
• 1 1/2 tablespoons lemon juice
• 1 tablespoon honey
• 1 tablespoon shredded mint leaves
• 1 tablespoon Cognac or other brandy (optional)
• 1/2 cup sour cream

1. Place grapes, vinegar and water in a stainless-steel saucepan and bring to a boil over high heat.
2. Reduce heat to low, cover and cook gently for about 5 minutes.
3. The grapes will lose their red color and begin to crack open.
4. Meanwhile, in a bowl combine the lemon rind, lemon juice, honey and mint leaves.
5. When grapes are cooked, add them to lemon-honey mixture and stir well.
6. When cool, add the Cognac.
7. Serve in wine glasses, garnished with a spoonful of sour cream.

red flame grapes, redwine vinegar, water, lemon rind, lemon juice, honey, mint leaves, cognac, sour cream

Taken from cooking.nytimes.com/recipes/5631 (may not work)