The skins need to be removed before they can be cooked.
The skins.
Fish eggs? Grape innards. Devoid of their skin, the smell of these grapes was so intense and perfume-like. Amazing and almost indescribable, their pungent scent filled my apartment.
The seedless pulp and the skins cooking down.
The finished product.
This tart was definitely an acquired taste. It was bold, rich, jammy, tart and chewy from the skins with a very concentrated flavor that I really enjoyed.
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