PHOTO BY: BEN FLEISCHMAN
- 8 ounces cream cheese
- 1 cup sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla
Mix above ingredients together and refrigerate. Note: the sauce can be refrigerated and used until the expiration date of the cheese and sour cream.
- 1-1/2 pounds green seedless grapes
- 1-1/2 pounds red seedless grapes
Remove grapes from stem and place in bowl. Pour the sauce mixture over the grapes and stir gently to coat the grapes. Refrigerate until ready to assemble and serve
- 1 cup pecans
- 1/2 cup brown sugar
Toast the pecans on a cookie sheet at 350 for 15 minutes. Break the pecans into small pieces and place in zip lock bag. Add the brown sugar and mix. Store until ready to assemble and serve
Stir the grape sauce to coat the grapes. Spoon into individual serving bowls. Sprinkle topping over the fruit and garnish with a sprig of mint.
Enjoy, gentle reader, enjoy!