Everyone remembers enjoying Concord grape juice and peanut butter and Concord grape jelly sandwiches as a child. Although these are two of the most comforting ways to appreciate the sweet yet tart grape now available in farmers’ markets, there are so many other preparations – chutneys, jams, pies…
I detected the unmistakable fragrance of Concord grapes at a farm stand this weekend and could not resist buying a bunch. As I still had some ricotta in the refrigerator from recent ravioli making, I decided on a Concord grape and ricotta pie.
1 pound ricotta
1/4 cup sugar
1/2 teaspoon vanilla
3/4 cup Concord grapes, halved and seeded
Zest of one lemon
Preheat the oven to 350 degrees, and grease a 9 inch tart pan or pie dish. Whisk the eggs in a large mixing bowl, and then mix in the ricotta, sugar, salt and vanilla. Fold in the grapes and lemon zest. Pour and smooth the batter into the tart pan, and bake for about 40 minutes until the top is golden brown. Garnish each slice with additional grape halves and lemon zest.
Drop a few grapes into a glass of Prosecco to celebrate autumn with this Concord grape dessert.