Uva giulebbata al vino
Fresh grapes in white wine
- 1 kg (2 1/4 lb) rosé grapes, firm but ripe
- 750 g (1 2/3 lb) sugar
- Dry white wine
- Glass jars, well washed and dried
preparation: 36 hours
cooking: about 1 hour
- Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Wash and dry gently the fresh grapes you've chosen.
Removes the berries from their stalks and cut them in half.
Using the tip of a small knife, pick out their seeds.
Arrange them in a large bowl and cover with the dry white wine.
Store for 36 hours, after covering the bowl with a cloth.
Remove the berries with a skimming ladle.
Add to the wine the same quantity of cold water and sugar. Bring to the boil; when the mixture begins boiling, lower the heat to just simmering point, cover and leave to cook until the sauce is thickened (you can taste the sauce in this way: let a sauce drop fall over a cold dish; the drop has to set quickly).
At this point add the berries and keep on cooking for about 15 minutes.
Remove the berries with a skimming ladle and arrange them in a glass jar.
Thicken the syrup for some minutes and cover the fruit in the jar with it .
Let the fruit cool and then cork hermetically.
- - You can enjoy it as a dessert or you can garnish ice creams, puddings or Italian "panna cotta" (cooked dairy cream).
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".blog comments powered by Disqus