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Ingredients

• 1.5 cup(s) white grape juice
• 1/4 pound(s) (about 20) seedless green grapes, peeled
• 2 ounce(s) roasted salted hazelnuts, finely chopped
• 4 sprig(s) thyme, preferably lemon thyme, leaves finely chopped

Description

John Mooney, Executive Chef Of Bell Book And Candle In New York City, Created This Inventive Recipe For Seedless Green Grapes.

Womans Day
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