Ingredients
10 x 15 inch sheet puff pastry, thawed
2 tbsp unsalted butter
1 1/2 pounds red or black California grapes
3 tbsp sugar
1 tbsp lemon juice
1 Pinch of salt
1 Whipped cream (optional)
Preparation
Preheat oven to 400°F (200°C). Roll puff pastry until it’s 1/8 inch thick. Using a bowl as a template, use the tip of a sharp knife cut out a 10 1/2 inch circle of puff pastry.
Over medium-high heat, melt butter in a 10-inch ovenproof skillet, preferably non-stick or cast-iron. Stirring frequently, add grapes and cook until many have burst and are golden in places, about 15 minutes. Stir in the sugar, lemon, and salt and simmer 1 minute longer or until liquid has thickened slightly.
