White Chocolate-Coated Grapes with Orange Curd

A fine layer of white chocolate gives both green and red grapes a creamy crunch. The orange curd dipping sauce could not be simpler; it's hard to imagine a more elegant use of the microwave.

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  • Servings: 4

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  • 2 cups fresh orange juice
  • 4 large egg yolks
  • 1/4 cup sugar
  • 3 tablespoons unsalted butter, cut into 1-inch pieces
  • 4 ounces white chocolate, chopped
  • 1 tablespoon vegetable oil
  • 1 pound green or red grapes, stemmed and chilled
  • 2 tablespoons confectioners' sugar

How to make this recipe

  1. In a saucepan, boil the orange juice until it's reduced to 1/3 cup, about 12 minutes. Let cool.

  2. In a microwave-safe bowl, whisk the egg yolks with the sugar. Whisk in the reduced orange juice and stir in the butter. Microwave the mixture on high power for 1 minute, until thickened. Whisk until smooth. Press a piece of plastic wrap directly onto the curd and refrigerate until chilled.

  3. Line a rimmed baking sheet with parchment paper. In a microwave-safe bowl, combine the white chocolate with the oil. Microwave for 1 minute, until the chocolate is just melted; whisk until smooth. Let cool.

  4. Dry the grapes with a towel and set them in a large bowl. Pour in the chocolate, folding to coat. Sift the confectioners' sugar on top and stir until the grapes separate; transfer to the baking sheet and refrigerate for 10 minutes, until the chocolate sets. Serve the grapes in glasses with the orange curd in ramekins alongside.

Suggested Pairing

These chocolate-coated grapes make a great light dessert that pairs well with an equally light dessert wine, such as one produced with the fragrant Muscat grape variety. Try a Muscat de Beaumes-de-Venise.

Contributed By Photo © Lucy Schaeffer Published April 2008

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