Gingered cream cheese grapes

Yield: 1 servings

Measure Ingredient
6 ounces Cream cheese; softened
2 tablespoons Finely chopped crystallized ginger; (available at
\N \N ; specialty foods
\N \N ; shops and some
\N \N ; supermarkets)
30 \N Green seedless grapes
1 cup Pecans; toasted lightly,
\N \N ; cooled completely,
\N \N ; and chopped fine

In a bowl cream together the cream cheese and the ginger. Put 1 teaspoon of the mixture in the palm of one hand and roll it around a grape, using both palms to coat the grape completely. Coat the remaining grapes in the same manner and on a wax-paper-lined tray chill them for 15 minutes. Roll the cheese-coated grapes in the pecans coating them completely, and chill them until the coating is firm.

Makes 30 grapes.

Gourmet September 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes