Ingredients
- 100 g shelled pecans
- 500 ml ruby port
- 350 g grape jelly
- 1 tsp lemon curd
- half tsp lemon juice
- 1.3 kg small red and green seedless grapes, picked off their stems
- stilton cheese, (or another blue cheese) shavings
Description
On A Cold Night Try Ashbell McElveen's Simple, Warming Dessert, A Wonderful Combination Of Flavours And Textures
UK TV
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter