Recipe: New York Times Grape Salad

Serves 8.

From the New York Times.

• 2 lb. seedless grapes, removed from stems and rinsed (about 6 c.)

• 2 c. sour cream

• 1 c. brown sugar

• 3/4 c. toasted pecans, optional

Directions

Heat broiler. Put grapes in a large mixing bowl. Add sour cream and stir, making sure all grapes are well coated.

Transfer mixture to a 2-quart ceramic soufflé dish or other baking dish. Sprinkle brown sugar evenly over top. Place dish under broiler as far from heat source as possible and broil until sugar is caramelized and crispy, about 5 minutes (be vigilant or you'll risk a burnt black topping). Rotate dish as necessary for even browning.

Chill for at least 1 hour. (May be prepared up to 24 hours ahead.)

Just before serving, sprinkle with toasted pecans, if using.