Grape Preserve
and Nut Brittle Plate
  • Description:

    The combination of extravagant flavours and ingredients for this combination dessert is the perfect way to end a dinner party or Sunday lunch. Recipe provided courtesy of Cathedral Cellar wines. (Serves 4)

  • Ingredients:

    For the grape preserve:
    500g seedless red grapes; stalked
    300g white sugar
    50ml fresh lemon juice
    100ml water

    For the cashew nut brittle:
    100g roasted and salted cashew nuts
    125ml (1/2 cup) castor sugar


    50ml water
    5ml fresh lemon juice or apple cider vinegar

  • Method:

    For the grape preserve:
        •    Place the grapes, sugar and water in a medium-sized pot and place on low heat. Once the mix is slowly    boiling, skim off some of the foam that might rise to the top. This will ensure a clear jam.
        •    The jam should cook for approx. half an hour before you can add the lemon juice. This will provide some pectin for the jam to set.
        •    Boil the jam for another 5 minutes or until it becomes syrupy.
        •    Pour the jam into a sterilised jar and seal properly.
        •    Let it cool down completely before opening the jar.

    How to sterilise a jar:
        •    Place the jar lid in a container and pour boiling water over it. Leave for at least 10 minutes. Fill the jar with boiling water and place in the microwave for 4 minutes on high.
        •    Once the jar and lid have been sterilised, pour your jam inside while the jar is still hot. Seal tightly and turn the jar on its lid for the jar to form a vacuum.

    For the cashew nut brittle:

        •    Place the castor sugar, water and lemon juice in a saucepan over medium heat.
        •    Shake the pan until the sugar is dissolved. The mixture should not boil before the sugar is dissolved, otherwise the mixture will crystallise. Boil the sugar mix until it starts to caramelise to a light brown colour.
        •    Take it off the heat and add the cashew nuts. Mix through and pour onto baking paper or a silicone mat.
        •    Once cool, break into shards or chop into bite-size pieces.

    Serve with a selection of cheese and fruit.

    Wine recommendation:
    Pairs perfectly with Cathedral Cellar Triptych.