Grape Paste

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 1 1/2 kg grapes, any variety
• 450 g sugar, for every 450g of pulp
• grapeseed oil

Recipe

• 1 pick the grapes from the stem and wash well.
• 2 place them into a pot and just cover with water.
• 3 bring to the boil then reduce to a simmer and cook until the grapes are soft.
• 4 strain off the water and pass the grapes through a good mill or force through a sieve.
• 5 throw away the skins and any seeds and weight the resulting pulp.
• 6 place the pulp into a heavy-based pan with the required quantity of sugar.
• 7 cook until the pulp becomes very thick and is difficult to stir.
• 8 if the fruit begins to stick and burn, remove it from the pot straight away and continue in a clean pot.
• 9 brush a biscuit tin with the grape seed oil then pour in the paste.
• 10 allow to set, and wrap in plastic.
• 11 it is best kept in the fridge although in cooler climates may be stored in a pantry.
• 12 it is tastiest after one month as flavour matures.