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Ingredients
- 6 -8 bunches thompson green grapes, a medium cluster for each serving
- 1 cup light brown sugar, firmly packed
- 1 cup sour cream
- grated nutmeg
Method
- Wash the grapes and while still wet, pull them from the stems and place them in the dish from which they will be served.
- Sprinkle the brown sugar over the grapes, and roll them around in the sugar until they are completely coated.
- Top the grapes with the sour cream and refriger- ate for 4 hours or overnight.
- Just before serving, place the grapes into individual dessert dishes and sprinkle about 1/4 1teaspoon of nutmeg over each serving-- (more or less according to your taste.).
