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Withered Grapes in Brandy

Uva passita al brandy

Typical recipe from Piacenza and the surrounding areas. It was served in liquor glasses with a little of the juice.

Ingredients: 2 kg of red and white grapes, 10 cloves, 2 cinnamon sticks, 1 bottle of brandy or cognac.

Preparation: hang up the bunches of grapes, separated one from the other, for about 3 to 4 months. Every once in a while, check the withering process and throw away any rotten grapes. Once they have dried out, remove the grapes from their stems, without the stalks, and with a clean dishtowel, delicately remove the dust. Place them in jars, adding a few pieces of cinnamon and a couple of cloves. Add the brandy or cognac, until the grapes are completely covered. Hermetically seal the jars and wait 2 months before serving them.

Recipe sent by: Maria Franchi - Fiorenzuola d’Arda (PC).

Last modified May 26, 2011

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