Discussion in 'Food and nutrition' started by International R, Jan 25, 2004.

  1. Chuchkella

    submitted by rcoen from Tipperary, Ireland

    Grape and Walnut Candies

    36 whole walnuts, shelled 4 pounds of green or purple seedless grapes 1 tablespoon of potato starch
    dissolved in 1 tablespoon of cold water

    String the walnuts in the following manner: Tie a knot one inch from the ends of the two strings
    each 12 inches long. Then thread the end of one string through the eye of a strong needle. As if you
    were stringing beads, insert the needle through the center of 18 walnuts. Tie a knot after the last
    walnut and join the unstrung end of the string into a loop. Thread the second string and loop the
    other walnuts similarly. A cup at a time, puree the grapes in an electric blender for about 10
    seconds high speed, or until they liquefy. Strain the blend through cheese-cloth-lined sieve set
    over a 2-quart saucepan and discard the skins. Bring the blended puree to a boil over high heat,
    stirring occasionally. Boil briskly, uncovered, for about 15 to 20 minutes, or until the blend has
    cooked down to two cups. Stir in the potato starch-water mixture and stirring constantly, cook
    another minute or two, until the sauce thickens enough to coat a spoon heavily. Set aside. Holding
    the looped end, dip the strings of walnuts into the sauce, coating them thoroughly. Hang the loops
    outdoors where they will quickly dry. Place a paper plate under the strings to catch the drippings.
    If you have a fan then you can dry them even quicker indoors. When the nuts have dried and are no
    longer sticky to the touch, warm the juice to lukewarm and dip the walnuts again. Dry as before,
    then repeat the dipping and drying process two or three more times, until the nuts are completely
    coated and there is not longer any separation between them. International Recipes OnLine On-Line Culinary Discussion at

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