White Chocolate Grapes with Orange Curd

If the world is divided between people who cook and those who bake, I’m definitely the former. I inherited this from my mother, a fabulous cook, who dreads desserts and approaches Christmas cookie exchanges with stoic resignation.

So when it came to designing a dessert for the Grapes of Wrath party challenge, I took my mother’s time-honored approach of finding a simple, no-bake recipe that would be impossible to mangle.

White chocolate-covered grapes fit the bill beautifully. The whole process took 20 minutes from start to finish, and can be executed almost entirely in the microwave (though I stuck with the stove).

The result was judged delicious by two sets of friends, including the discerning teenage palates of Sam and Zeno, photography assistants-in-residence at the Hason household. Quickly devoured at both dinner and brunch, the grapes were declared “diet truffles” for their creamy chocolate coating and burst of fruit. An added bonus: in a pretty mason jar, they make great hostess gifts.

White Chocolate–Coated Grapes with OrangeCurd
From Food & Wine

Curd
2 cups fresh orange juice (I added blood oranges for color)
4 large egg yolks
1/4 cup sugar
3 tablespoons unsalted butter, cut into 1-inch pieces

Grapes
4 ounces white chocolate, chopped
1 tablespoon vegetable oil
1 pound green or red grapes, stemmed and chilled
2 tablespoons confectioners’ sugar

Make the curd: In a saucepan, boil the orange juice until it’s reduced to 1/3 cup, about 12 minutes. Let cool.

In a microwave-safe bowl, whisk the egg yolks with the sugar. Whisk in the reduced orange juice and stir in the butter. Microwave the mixture on high power for 1 minute, until thickened. Whisk until smooth. Press a piece of plastic wrap directly onto the curd and refrigerate until chilled.

Make the grapes: Line a rimmed baking sheet with parchment paper. In a microwave-safe bowl, combine the white chocolate with the oil. Microwave for 1 minute, until the chocolate is just melted; whisk until smooth. Let cool.

Dry the grapes with a towel and set them in a large bowl. Pour in the chocolate, folding to coat. Sift the confectioners’ sugar on top and stir until the grapes separate; transfer to the baking sheet and refrigerate for 10 minutes, until the chocolate sets. Serve the grapes in glasses with the orange curd in ramekins alongside.