INGREDIENTS

INSTRUCTIONS

Choose the largest and firmest grapes and clip off leaving a
little of the stems attached to each.
Fill a 1 quart glass jar with the fruit and add the sugar and
enough grappa to cover the grapes.
Cover the mixture and shake gently to dissolve the sugar.
Place the jar in sunlight with its cover ajar and let stand for 1
week.
Cover tightly and store in cool dark place at least 3 months.
Source:  New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985
Chef:  Lidia Bastianich, Felidia Restaurant, New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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