Poached Pickled Grapes (for Wisconsin Cheese Plate with Honeycomb)
By Chef Julian Alonzo
1 pound seedless white grapes
1/2 cup cranberry juice
3 tablespoons Thai basil leaves
Peel grapes with paring knife. In medium saucepan, bring juice and basil to boil. Add grapes, stir and reduce heat to medium. Cook 5 minutes, stirring frequently. Remove from heat; cover and allow to stand 5 minutes. Pour grapes into clean container and refrigerate until ready to use as accompaniment to Wisconsin artisan cheese course.
*The chef uses the sous vide method, as follows: Cryovac® grapes, cranberry juice and Thai basil. Cook sous vide at 50ºC (122ºF) for 15 minutes; shock in ice waters. Refrigerate until ready to use.
Recommended cheeses: Wisconsin Camembert, Dunbarton Blue, Pleasant Ridge Reserve and Saxon Pastures.
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