Italian food

                                                  Abruzzo, Basilicata, Calabria, Campania, Emilia Romagna, Friuli, Lazio, Liguria, Lombardia, Marche, Molise, Piemonte, Puglia, Sardegna, Sicilia, Toscana, Trentino, Umbria, Val d'Aosta, Veneto

Grape Boats


Grape Boats
Description servings: 6
calories: medium
category: dessert
cost: medium
difficulty: medium
preparation time: 60
 
Ingredients Short Pastry  500 gr.
Grapes  500 gr.
Gelatine  2 sheets

See our
Wine Tips
for your meals
 
Preparation Prepare the Short Pastry according to the recipe. Grease the moulds with butter for the boats. Line them with the short pastry, prick the surfaces with a fork and bake them in a pre-heated oven at 180° C. for about 20 minutes.

The pastry should be a light beige colour. When it cools it will become crumbly. Let the boats cool then shape and fill them. Wash the grapes thoroughly under running tap water and take the grapes off the stems. Soften the gelatine in warm water for about 10 minutes then squeeze it well. Put it into a small pot with a little water and let it thicken for five minutes at a medium heat, stirring all the time.

Let it cool. In the meantime arrange the grapes in the boats and cover them with the warm gelatine and let them solidify. Serve them on a tray.
 
The Chef's tips If you can’t find the gelatine sheets, you can probably find pectin at your supermarket that you can use instead. We suggest you drink a Raisin wine with your dessert.
 
Curiosity If some grape boats remain, put them into a closed jar and they will keep for 3 or 4 days.