Pickled Grapes with Prosciutto

Servings: 0

Recipe courtesy of Alex Guarnaschelli



1. Make the pickling liquid; In a small nonreactive saucepan, whisk together the vinegar, sugar, cloves, mustard seeds, peppercorns and salt, and simmer over medium heat, stirring to dissolve the sugar and salt, 3-5 minutes. Remove from the heat and let stand for 5 minutes. 2. Pickle the grapes; cut off the "belly button" at the top of each grape (where it connects to the stem), taking as little of the actual grape as possible, make a few shallow incisions in each grape, and put the grapes in a small bowl. Pour the pickling liquid over the grapes and let sit overnight in the refrigerator. These grapes keep for a long time, so make a jar and have them around for when you need them. 3. Serve the grapes; rub the garlic over the prosecution and wrap each grape in about 2 layers of the prosecution and set seam side down on a serving platter. Secure the ham around each grape with a toothpick, if desired. When ready to serve, drizzle a little of the pickling liquid and a little olive oil over them. If desired, you can brown the grapes in a saute pan in a thin layer of hot canola oil, turning them so the prosciutto crisps. Serve warm