- For the raisinée toast:
Sweet grapes (Italia, Danlas, or Cardinal): 600 g
- Apples: 3
- Savoy biscuits: 4 slices
- For the chilled soup:
Muscat grapes: 300 g
- Chasselas grapes: 300 g
- Muscat de Rivesaltes, Baume de Venise, or Muscat de Frontignan: 10 cl
- Oranges: 2
- Cardamom: 1 capsule
- Orange zest: from 1 orange
- Chestnut honey: 1 tablespoon
Difficulty: Medium
- Prepare the chilled soup: Zest the two oranges into long ribbons. Wash, destem, and seed the Muscat and Chasselas grapes, reserving a few whole grapes for garnish. Crush the seeds from the cardamom capsule and mix with the grapes and orange juice. Strain the mixture, then stir in the orange zest ribbons, chestnut honey, and Muscat wine. Refrigerate for about 1 hour to macerate.
- Make the raisinée: Wash and destem the 600 g sweet grapes. Place in a saucepan over low heat and cook for 15 minutes, crushing the grapes with a slotted spoon. Pass through a fine sieve to collect the juice.
- Reserve half the juice in the pan and bring to a boil. As it starts to rise and thicken, gradually add the remaining juice while stirring constantly. Continue until fully incorporated.
- Peel and dice the 3 apples, then add to the simmering juice. Cook for about 1 hour, stirring occasionally, until the mixture thickens into a rich raisinée. Let cool completely.
- Remove the orange zest from the chilled soup. Serve the soup in cups, garnished with the reserved grapes.
- Spread the cooled raisinée generously on the 4 slices of Savoy biscuit. Pair with the chilled fruit soup for a delightful contrast.
About raisinée: This cherished Burgundian specialty shines on toast or pancakes. Note that it's more delicate than standard jam during storage, so handle with care.
