Sweet Sapphire grapes were abundantly available this year. I was able to purchase them on at least three different occasions.
This morning I made a fruit sauce or compote, if you will, with nothing more than grapes, pomelo and tapioca starch. The grapes and pomelo were simmered for a time in a sauce pan, then a slurry of tapioca starch were added to thicken the sauce. No added sweeteners were needed.
The pomelo and grapes sauce was served over spinach crêpes. The batter for the spinach was made by blending:
- blanched fresh spinach
- 1 Tablespoon melted butter
- 2 eggs
- large pinch kosher salt
- 2 heaping Tablespoons whole wheat flour
- 2 heaping Tablespoons whole grain millet flour
- splash of water
I should have made more crêpes because I was left wanting more.