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SWEET, PICKLED GRAPES WITH YOGHURT AND BREAKFAST CRUMBLE Recipe

Quick & Easy

Light & Healthy

Breakfasts

SWEET, PICKLED GRAPES WITH YOGHURT AND BREAKFAST CRUMBLE Recipe

Prep Time

20mins
Cook Time

25 mins
Course

Breakfast
Difficulty

Beginner

Read Recipe

Ingredients List

Perfection Fresh Australia 8

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1kg AutumnCrisp® green seedless grapes, stems removed
4 sprigs basil or mint
Greek yoghurt, to serve

null

Breakfast crumble

1 cup (90g) rolled oats
3 tbs seed mix (sesame seeds, pepita seeds and sunflower seeds)
¼ cup (15g) flaked coconut
2 tbs olive oil
2 tbs maple syrup

null

SWEET PICKLING LIQUID

2 cups (500ml) white wine vinegar
2 cups (500ml) water
½ cup )125ml) honey
1 cup (220g) raw sugar
2 vanilla beans, halved lengthways, cut into 3cm lengths
6 sprigs basil or mint

Featured products

Autumn Crisp® Grapes

Perfection Grapes

Method

Combine all the sweet pickling liquid ingredients in a saucepan. Stir over low heat until the sugar has dissolved. Bring to the boil, boil gently for 8 minutes. Remove from the heat. Set aside to cool for 30 minutes. Remove the herbs.
Meanwhile, preheat the oven 180°C fan forced. Combine the oats, seed mix and coconut in a roasting pan lined with baking paper. Mix the olive oil and maple together then pour over the oat mixture. Stir to coat. Spread the crumble evenly over the tray and bake for 12-15 minutes, stirring twice until golden. Set aside to cool. Break into pieces.
Place the grapes into a large bowl. Pour the lukewarm syrup over the grapes. Poke in the fresh herbs. Refrigerate until cold.
To serve, spoon thick Greek yoghurt into breakfast bowl, top with pickled grapes, a spoonful of pickling liquid and a handful of breakfast crumble. Serve.

Combine all the sweet pickling liquid ingredients in a saucepan. Stir over low heat until the sugar has dissolved. Bring to the boil, boil gently for 8 minutes. Remove from the heat. Set aside to cool for 30 minutes. Remove the herbs.
Meanwhile, preheat the oven 180°C fan forced. Combine the oats, seed mix and coconut in a roasting pan lined with baking paper. Mix the olive oil and maple together then pour over the oat mixture. Stir to coat. Spread the crumble evenly over the tray and bake for 12-15 minutes, stirring twice until golden. Set aside to cool. Break into pieces.
Place the grapes into a large bowl. Pour the lukewarm syrup over the grapes. Poke in the fresh herbs. Refrigerate until cold.
To serve, spoon thick Greek yoghurt into breakfast bowl, top with pickled grapes, a spoonful of pickling liquid and a handful of breakfast crumble. Serve.

TipTip: To get different textures and flavours, cut some of the grapes in half and leave the others whole.

TipStorage: You can pile the grapes and pickling liquid into a room temperature, clean sterilized jars and keep in the fridge for 1 week. To keep them longer you need to heat the filled jars following a canning process.

TipTo sterilise the jars: Wash in hot soapy water then rinse well. Place the jars upright on a tray and place into a cold oven. Heat the oven to 110ºC. Once it has reached temperature, leave the jars in the oven for 10 minutes or until completely dry. Remove to a wire rack. Place the lids into a saucepan, cover with boiling water and stand 5 minutes. Drain the dry the lids.