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Baked Grape Custard
A great way to incorporate in-season
grapes into a warm dessert.

2 cups red or black seedless grapes, rinsed and stemmed
2 cups green seedless grapes, rinsed and stemmed
1/4 cup sugar
1 teaspoon softened butter (for the baking dish)
3 medium or 2 large eggs
2 tablespoons flour
2 tablespoons sugar
pinch of salt
1/2 cup heavy cream
lotsa powdered sugar

Place the red/black grapes in separate bowls.

Prick the grapes with fork to release moisture.
Sprinkle equal amounts of sugar over each
bowl of grapes; mix well. Cover bowls with a
towel; set aside at room temperature for about
3 hours to allow flavors to blend. Drain if necessary.

Preheat oven to 350 degrees F. Butter a round
10-inch baking dish. Arrange grapes in baking
dish to form an attractive design in a single layer.
Bake for about 30 minutes.

In medium bowl, beat eggs at medium speed with
electric mixer. Add remaining ingredients, beating
 well until mixture is smooth; pour mixture over the
grapes. Bake an additional 10-15 minutes, or until
the filling is set and is lightly browned. Dust with
lots of powdered sugar if desired. Serve warm.

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