Seedless grapes
Warm fruit compote
Melt 1 tbsp butter in a saucepan. Add 1 cup grapes, 1 tbsp sugar and 1 tsp ground ginger. Cook until grapes just start to soften. Serve over oatmeal, pancakes or yogurt.
Pickled grapes
Boil 1/3 cup white balsamic vinegar with 5 black peppercorns, 2 thyme sprigs, 1 bay leaf, 1 tbsp sugar, 1 tsp coriander seeds and 1/8 tsp salt in a saucepan. Pack a jar with 1 cup grapes. Pour in vinegar mixture. Refrigerate overnight, then wrap with prosciutto or serve on crostini with ricotta
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