In recent months, the “grape cure” diet has become increasingly popular because of its potential to help people lose weight naturally. The reason is that this autumnal fruit is very rich in antioxidant polyphenols. But if you find this trendy method too drastic, you can reap the benefits of grapes by implementing it into your daily menu.
In this article, we will offer you some interesting and flavorful recipes that you can prepare in no time or for a special dinner. Beginner or experienced, there is something for everyone. Go for it! Scroll down to choose your favorite fresh grape seed dessert!
Dessert with fresh grape seeds and yogurt
We start with a very light and delicate recipe. This greedy beauty is easy to make and if you choose a seedless variety of grapes, the process will become even faster.
- 150 g of grapes
- 150 ml yogurt
- 200 ml of grape juice
- 1.5 tbsp. 1 teaspoon gelatin
- 1 C. tablespoon of sugar
- 0.5 tsp. vanilla sugar
1. Wash the fresh grape seeds thoroughly and drain or dry them with a paper towel.
2. Measure 70 ml of grape juice at room temperature. Heat it to 70-80 degrees and mix it with gelatin. Place the mixture in a double boiler for 10 minutes, stirring frequently.
3. While the gelatin is dissolving, you can prepare the grapes by cutting each berry in half. Don’t forget to remove the seeds.
4. Mix half of the diluted gelatin with the rest of the juice.
5. Separate the seeds into cocktail glasses. Leave some aside for garnish.
6. Pour the grape juice over the grapes and put the glasses in the refrigerator for 1 hour to harden the dessert.
7. If the gelatin has cooled, reheat it and add it to the yogurt (at room temperature). Stir well and then add the sugar. You can also add a little vanilla sugar to the yogurt to make it tastier.
8. Pour the yogurt over the raisin jelly, but be careful not to damage the cooled layer. Put the dessert in the fridge for another 1 hour and then decorate with a few fresh grape seeds on top.
If you are new to cooking and are looking for a super easy dessert recipe, we suggest you try frozen grapes. Forget about complicated homemade gelato recipes. Just remove the grapes from the bunch, rinse them, dry them thoroughly with a paper towel, place them in even layers in a tray, and put them in the freezer.
Once the seeds are frozen, you are ready for a simple dessert or a snack to refresh your taste buds between several hearty meals. Frozen grapes can be put in drinks in place of ice cream, in smoothies, or simply eaten as one of the best low-calorie snacks. Another easy idea to achieve is sorbet. Check out our article which describes in detail how to make a watermelon granita by simply replacing the fruit.
Port-glazed raisin tarts with pecan nut crust
Here is a recipe for more experienced cooks. It is the ideal ending to every autumn dinner, but also very suitable for a gourmet evening to celebrate the New Year 2021 as it should be. Here are the ingredients you need:
For the bases of the pies
- 70g pecans, lightly toasted
- 70g packed light brown sugar
- 400g all-purpose flour
- 220 g cold unsalted butter, cut into pieces
- 1 C. cinnamon
- 1 C. 1/2 teaspoon ground ginger
- 3/4 tsp. teaspoon salt
For the raisin filling
- 400ml Ruby Port wine
- 190 g Concord grape jelly
- 3/4 tsp. fresh lemon juice, or to taste
- 2 kg of small red grapes without seeds and without stems
1. Preheat the oven to 180 ° C.
2. Pulse the pecans and brown sugar in a food processor until finely ground (do not let them become a paste). Add the flour, butter, cinnamon, ginger, and salt and pulse until the mixture begins to form large clumps. Divide the mixture between tartlet molds (2 round fluted 25 cm pie molds with removable bottom) and press the bottom and sides evenly with floured fingers. Refrigerate until dough is firm, about 30 minutes.
3. Bake the tart shells in the lower third of the oven until golden brown. It will take you about 25 minutes. Transfer the mussels to racks to let them cool completely, carefully removing the sides and keeping the bottom of the shape.
4. Prepare the filling while the pie shells cool, simmering the wine and jelly. Stir occasionally, until reduced to 350ml, about 30 minutes. Then, stir in the lemon juice. Immediately mix the fresh grape seeds with 230 ml of frosting in a large bowl until well coated and after, place them in the tart shells.
5. When ready to serve, sprinkle a little more frosting on the tarts and serve the rest on the side.
Apple and raisin pie
When we talk about seasonal products, we cannot put apples aside. And in combination with the fresh grape seeds, the result is a really tasty dessert. Here’s what you need to make an 8-portion pie:
For the dough:
- 400g all-purpose flour + a few grams for the surface
- 1 C. tablespoon of sugar
- 1 and 1/2 tsp. kosher salt
- 220 g unsalted butter, cooled, cubed
- 110 g of dietary fat
For garnish :
- 1.5 kg tart and crunchy apples (such as Crispin or Pink Lady), peeled and quartered, cored and thinly sliced
- 450g red or black grapes, cut in half and seeded if necessary.
- 170 g sugar
- 2 tbsp. all-purpose flour
- Vanilla ice cream (optional)
1. Pulse the flour, sugar, and salt into a food processor. Add the butter and the edible fat. Mix again until you obtain coarse flour. Add 80 ml of ice water and mix until the dough forms lumps. If it is dry, add ice water in small spoonfuls. Gather the dough into a ball and divide it in half. Flatten it into discs, wrap in plastic and refrigerate for at least 1 hour.
2. On a lightly floured surface, roll out 1 disc of dough into a 30 cm round. Transfer it to a pie pan and gently press down on the bottom and sides of the pan. Cut the dough flush with the edge of the dish without leaving any overflow. Freeze until dough is firm, about 10 minutes. Add the leftover dough to the second disc and spread the dough on parchment paper to get a circle of 30 cm. Slide the paper with the dough onto a rimless baking sheet and put it in the fridge.
3. Preheat the oven to 190ºC. Line the dough in the pie pan with foil or parchment paper. Fill it with pie weights or dried beans. Bake until edges start to turn golden, 25 to 30 minutes. Remove the paper and weights. Return the dish to the oven for about 20 more minutes. In the end, transfer the dish to a wire rack and let it cool completely.
4. Mix the apples, raisins, sugar, and flour well in a large saucepan. Cook them over medium-low heat, stirring often, until the fruits are translucent and the juices are thickened. It will take you about 30-40 minutes. Let the mixture cool to room temperature.
5. Preheat the oven to 190 ° C. Transfer the fruit into the dough form and take the rest of the dough out of the refrigerator. Using a decorative cookie cutter, cut a few patterns in the center of the dough, leaving a plain border of 5 cm. Leave the cutouts aside. Invert the dough over the fruit in the shape of a pie and after, remove the parchment paper. Cut the dough along the edge of the crust without leaving any overflow. Finally, decorate the pie with the reserved dough cuts, pressing lightly to make them adhere.
6. Place the pie on a baking sheet and bake until golden brown and juices are bubbling, 50 minutes to 1 hour. Transfer your dessert with fresh grapes to a wire rack to cool and serve with ice cream (if desired).
Dessert with fresh grape seeds at the base of clafoutis
If you are a traditionalist, then you must try this recipe with fresh grapes that are prepared with the base of clafoutis. You have already been given several variations of the classic dessert. Just follow the directions using grapes instead of cherries. Some people find it the best version of the dessert. What do you think?
Sangria gelatin ring – a dessert with fresh grape seeds
Halfway between dessert and cocktail, this recipe is ideal for a festive dinner or for an evening with friends. Prepare it to decorate the Christmas table or to impress your hosts on New Year’s Eve 2022. Here’s what you need:
- 350 ml of boiling white wine or white grape juice (if you prefer to prepare the dessert without alcohol)
- 2 pkg. (85 g each) lemon gelatin
- 500 ml club soda, chilled
- 200 g fresh strawberries, sliced
- 200 g of fresh or frozen blueberries
- 200 g fresh or frozen raspberries
- 100g green grapes, cut in half
Preparation: In a large heatproof bowl, add the boiling wine and gelatin. Stir for 2 minutes to completely dissolve it. Stir in club soda and place the liquid in the refrigerator until thickened but not firm, about 45 minutes. Add the berries and grapes. Pour everything into a ring mold which is sprayed with cooking spray beforehand. Refrigerate until the mixture is set, about 4 hours. Turn out onto a serving platter and enjoy.
Enjoy your lunch!
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