Honey Brandy Grapes: Mrs. Robert Weaver’s Honeyed Green Grapes from the 1963 Favorite Recipes of California Winemakers.; California; sixties; 1960s; dessert; brandy; fruit; lemons; grapes; recipe; honey

The only difficult part of this recipe is planning ahead. The original recipe says you can use “California Sherry” as well, this being a book touting the greatness of California wines, but brandy raises it to sublime. I have to admit to having this for breakfast—it is no secret to anyone following my blog that I enjoy desserts for breakfast. Make up a batch of this and the next four breakfasts are accounted for. Great excuse to have brandy in the morning, too!

The canonical fruit for this is green grapes. I suspect that’s as much for presentation as for flavor. It certainly makes it a lot sweeter. If you don’t have my sweet tooth, you may wish to cut back on the honey.

I also don’t see why this shouldn’t work with any favorite berry.

Drop in again soon for another vintage recipe! I’ll have a different recipe every Sunday afternoon throughout the year. Keep an eye on this page or subscribe to the RSS feed for further details. You can also browse past featured Club recipes as well as some of the vintage promotional cookbooks I’ve used as sources. And I collect many of these recipes in A Traveling Man’s Cookery Book.

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Recipes, like musical scores, are open to interpretation by cook, reader, and diner alike. — Mary Barile (Cookbooks Worth Collecting)