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    Muscat-Poached Grapes With Greek Yogurt

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    Muscat-Poached Grapes With Greek Yogurt

    Red grapes become delicately ambrosial when poached in a sweet, floral Muscat wine; perfect with Greek yogurt and biscuits. Muscat de Beaumes-de-Venise works well, as does Brown Brothers Orange Muscat & Flora.

    • Preparation time: 2 minutes
    • Cooking time: 13 minutes
    • Total time: 15 minutes 15 minutes

    Makes: 4


    • 100ml Muscat sweet wine
    • 100g orange blossom honey
    • 1 vanilla pod, split
    • 200g red grapes, stalks removed
    • 200g greek yogurt
    • almond thins, to serve


    1. Pour the wine into a small saucepan and add the honey and vanilla pod. Bring to the boil, then simmer for 10 minutes, until syrupy.
    2. Add the grapes and simmer for 2 more minutes. Take off the heat and allow to cool for 2 minutes. Discard the vanilla pod.
    3. Meanwhile, stir the yogurt in the pot until it's smooth, then share it between 4 glasses. Spoon the grapes and their juices over the yogurt and serve with a couple of almond thins.

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    Drinks recommendation

    A glass of the same muscat as used in the poaching liquor would be sensible. I would choose a light, delicate dessert muscat for both.


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