Dessert

Parmesan and Rosemary Thins with Poached Grapes

cook 30 mins
Tags: Quick eats
Ingredients
  • 200 ml (7 fl oz) Muscat sweet wine
  • 100 ml (3 1/2 fl oz) honey
  • 500 g (l lb) seedless red grapes
  • 75 g (3 oz) plain flour, plus extra for dusting
  • 50 g (2 oz) unsalted butter, diced
  • 50 g (2 oz) Parmesan cheese, finely grated
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon chopped rosemary
Directions
  • To make the biscuits, place the flour in a bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Alternatively, use a food processor. Add the Parmesan, black pepper, salt and rosemary and mix in thoroughly. Bring the mixture together to form a dough.
  • Turn the dough out on to a lightly floured surface and knead briefly. Roll out to 2 mm (1/8 inch) thick and cut out biscuits using a 6 cm (2 1/2 inch) cutter. Place on to a large nonstick baking sheet and bake on the top shelf of a preheated oven, 160°C (325°F), Gas Mark 3, for 10 minutes. Carefully turn the biscuits over, then return to the oven for a further 5 minutes or until golden brown on both sides. Leave to cool on the sheet for 5 minutes, then turn out on to a wire rack to cool completely.
  • Meanwhile, pour the wine into a small saucepan and add the honey. Bring to the boil, then reduce the heat and simmer for 10 minutes until syrupy. Add the grapes and simmer for 3–4 minutes. Leave to cool for 2 minutes.
  • Spoon the grapes into 6 glasses and serve with the biscuits.
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