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Miniature grapes: what are they and what can you do with them?

Lilliputian size distinguishes Black Corinth grapes, whose clusters are so small and artistically formed they seem to have been made by elves. These grapes are, nevertheless, a true seedless variety grown for many years in the West and dried to make Zante currants.

Sometimes sold as "champagne grapes," flavorful Black Corinths are in season from mid-July to mid-October. Because you use one small cluster per serving, they add a bountiful look to fall dishes.

Here we capitalize on Black Corinths' decorative appeal. Balance a double cluster on the rim of a glass of fruity sparkling wine and pluck the tiny berries to enjoy as you drink-some people munch the most tender stems with the fruit.

You can grace a platter of cheese and crackers with these grapes. Or combine them with chicken to make an elegant variation on the classic veronique; briefly warm clusters in the sauce-to eat, push fruit from stems with your knife, For dessert, you can add sparkle to clusters with egg white and sugar, then freeze.

Sauteed Chicken with Corinth Grapes

2 chicken legs with thighs attached

(about 1 lb. total)

1/2 cup late-harvest sweet white wine,

such as Johannisberg Riesling

1/2 cup whipping cream

2 clusters Black Corinth grapes (each

about 1 1/2 in. wide, 4 in. long)

Salt and pepper

In a 10- to 12-inch frying pan over medium-high heat, cook chicken, turning occasionally until brown, about 12 minutes. Reduce heat to medium-low, cover, and cook until chicken is no longer pink at thigh bone (cut to test), about 15 minutes longer. Put chicken on plates; keep warm. Discard fat from pan.

To pan, add wine; boil, uncovered, on high heat until reduced to 2 tablespoons, about 3 minutes.Stir in cream. Place grapes in pan, reduce heat to medium; turn clusters several times until grapes are slightly softened and sauce is slightly thicker, about 3 minutes. Place clusters beside chicken, then pour sauce over both. Add salt and pepper to taste. Serves 2.

Per serving : 461 cal; 30 g protein; 9. 2 g carbo.; 34 g fat, 169 mg chol.; 121 mg sodium.

Frosted Corinth Grapes

Make a few or many clusters. One large egg white and 3/4 cup sugar will frost about 1 1/2 pounds of grapes.

Lay clusters of rinsed, dry Black Corinth grapes flat (with stems, each should be about 1 1/2 in. wide and 4 in. long). Lightly brush all over with slightly beaten egg white, turning fruit as you brush.

Have a helper hold each cluster horizontally by stem and fruit ends over a sheet of plastic wrap. Sprinkle evenly with sugar, turning each cluster as you work.

Holding stem, clip it with a clothespin to a freezer rack or cake rack taped on top of an empty can; be sure nothing touches grapes. Put plastic wrap beneath grapes to catch drips. Freeze until solid, about 3 hours. Nibble as is, or pair with lemon sherbet, sorbet, or ice cream. Store frozen grapes in plastic bags up to 2 months.

Per grape cluster 64 cal; 0.5 g protein, 17 g carbo.;0.l g fat,0 mg chol.;4.l mg sodium.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Oct 1, 1988
Words:531
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