Imported fruits from the South sweeten the winter season.
These days, if you’re not a locavore (living off of food grown within miles of your home), you’re practically scorned. But most of us can’t grow or buy grapes from down the road—so we look to Chile. The majority of grapes in the supermarket today come from South America. Road-weary they may be, but they’re really fantastic.
Chile’s summer is in January, giving us grapes in the middle of winter. Sadly for the Chileans, the best grapes are reserved for export, leaving locals with very little fruit to enjoy for themselves. Unlike bananas in bread, peaches in cobbler or apples in pie, grapes don’t spring to mind for cooking. But we wanted a little summer in winter, so we started experimenting. We found them to behave similar to fresh cherries…only without the pit and a lot cheaper. Enjoy.
Chilean grapes are the perfect stand-in for cherries in this classic dessert.
We're so used to eating grapes free-hand we forget they make wonderful contributions to comfort dessert recipes such as this crisp.