Stuffed Red Grapes with Almonds
Serves 4
Ingredients
- 12 whole red 'globe' grapes, washed and dried
- 24 whole almonds
- 1 egg white, whisked until fluffy
- 2 Tablespoons castor sugar
- 2 Tablespoons extra castor sugar to coat almonds
- 30g Marscapone cheese
- 20g extra Marscapone cheese for garnish
- 50g pre-made (standard supermarket) Madeira cake, chopped to breadcrumb consistency
- 2 Tablespoons cinamon sugar
Instructions
Heat oven to 180 degrees.
Prepare grape cases by slicing grapes in half and scooping out the seed centre with small melon baller (note: slice off tiny portion of the bottom so grape cups stand on their own). Toss almonds in egg white and castor sugar. Place on baking paper and cook for 15 - 20 minutes, turning every few minutes. While still hot, toss almonds in extra castor sugar and set aside.
In a mixing bowl combine madeira cake and soft marscapone to a firm paste. Fill each grape case with mixture, garnish with a little extra marscapone, top with toasted, sugared almonds. Chill in fridge. Dust with cinamon sugar before serving.
Serve with chilled champagne.
