Gingered Grapes

This is an exotic hors d’oeuvres that goes well with a white

sparkling wine or sangria before a brunch or luncheon.

Mound the grapes on a bed of grape leaves or red cabbage

and keep cool.

8 ounces of cream cheese

1teaspoon of Madras curry

3 tablespoons of candied ginger, minced

1 bunch of seedless green grapes, washed and dried well

1 cup of pecans, toasted and minced

Thoroughly incorporate the curry and ginger into

the cream cheese.  Using about a teaspoon of the

mixture, coat each grape and roll in the

pecan meal. Place on wax paper and chill overnight.


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