Ingredients

Method

For the grapes:
• 1 cup verjuice
• 4 large vine leaves (or 6 baby spinach leaves), stalks removed
• 1 T honey

• 1 thyme, large sprig
• 2 sweet red grapes small bunches
• 250 g just-ripe Camembert
• thyme, a sprig
• Black pepper, to taste
• Cven-baked croutons or Melba toast, for serving

Method

Ingredients

Preheat the oven to 180°C. Pour the verjuice into a shallow pan and bring to a simmer. Spread a large sheet of clingwrap on a work surface. Blanch the vine leaves by dipping each one in the verjuice for 10 seconds. Spread on the clingwrap to dry.

Add the honey and thyme to the verjuice, then lay the grapes in the pan on their sides. Poach gently for about 7 minutes, turning often, or until the skin is splitting and fruit is just beginning to collapse. Remove the grapes from the pan and set aside to drain in a colander.

Turn up the heat and boil the verjuice until it has reduced by half and is slightly thickened and glossy. Set aside.

Cut a cross into the top of the Camembert and push a few thyme leaves into the incisions. Wrap the cheese in the blanched vine leaves, then set it on a sheet of baking paper. Wrap to form a loose parcel and secure with string. Place on a baking sheet and bake at 180°C for 7–10 minutes, or until the cheese feels very soft and oozy.

Remove the baking paper and place the cheese on a platter with the poached grapes. Drizzle the verjuice syrup over the grapes and serve immediately with crisp golden croutons or Melba toast.