Preparation

Destalk and separate the grapes. If desired, remove the skins and pips also.

Put the sugar, wine, bay leaf and spices in the cataplana. Bring to the boil, add the medronho brandy and flambé. Then add the onion and half the herbs. Close the cataplana and boil for approximately 2-3 minutes.

Add the grapes, lemon, water and the rest of the herbs. Cover and cook for 4-5 minutes more.

Add the brewer’s yeast and the toasted almonds (sliced or chopped) and serve.

Suggestion: serve with lemon and coriander ice cream.