Grape & Mint Sauce
RECIPE BY SARAH GLOVER • PHOTOS BY LUISA BRIMBLE
If you're not already aware fruit goes fabulously well with pork or any fatty meat. The soft texture and tartiness of the grapes brings out the sweetness of pork, the twist of mint adds another layer of texture that I find very enjoyable.
1: Heat your barbecue for about 30 minutes with the lid down to get the coals nice and hot. I used Japanese white charcoal, but you can use other varieties – ask your local supplier what is best for cooking.
Tip the grapes into a large cast-iron frying pan and place over the coals. Allow the grapes to blister and almost explode with goodness. Add the sugar, verjuice or vinegar and 1/2 cup water and cook for about 30 minutes or until the grapes release their juices and the sauce starts to caramelise. Cook for a further 30 minutes, then stir through the mint just before serving.
Serve with the Salt-baked Ham with Orange & Thyme. If you're not already aware, fruit goes fabulously well with pork or any fatty meat. The soft texture and tartness of the grapes brings out the sweetness of pork, and the twist of mint adds another dimension that I find very enjoyable.
500 g seedless grapes, preferably red
1/2 cup brown sugar
1/3 cup verjuice or good-quality white wine vinegar
bunch of mint, finely chopped
Japanese white charcoal
Large cast-iron frying pan