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David's Grape Brulée
from the kitchen of Sharmagne Leland-St. John
2 pounds green seedless grapes
1 1/2 pints sour cream
3 tablespoons cognac
Dark brown sugar
Pick, wash, and dry the grapes. In a large bowl, fold them
into the sour cream. Add the cognac and fold again, lightly.
Turn mixture into an eight-inch souffle dish. Smooth top with
a spatula and chill for three to four hours.
Just before serving, cover top of mixture with 1/2 inch brown
sugar. Place under broiler until sugar turns a darker brown.
Let rest a few minutes before serving.
To serve, crack the carmelised top with a spoon and serve
each person a piece of the "candied" top.
Make sure to dig down deeply for the grape-sour cream
I learned this recipe from David Gilruth, butler to Robert Evans.