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.