Adapted from the recipe for Grapes with Brown Sugar and Sour Cream in James Beard’s American Cookery and inspired by my dunking a grape directly into the container of sour cream, then into the sugar bowl, and popping it right into my mouth. This is way more classy. —mrslarkin
sour cream (full fat)
red or white seedless grapes, chilled
turbinado sugar, or light brown sugar
In This Recipe
Whip the cream to stiff peaks. Careful; don’t make butter. Gently fold into the sour cream. Chill.
Halve some, or all, of the grapes. Elegantly layer the ingredients into pretty glasses. Alternatively, divvy up the grapes into serving bowls, spoon the cream on top and sprinkle with turbinado.