With more than 160 years of rich winemaking heritage, Stone Hill Winery is an intriguing union of old world history and new world technology.
We invite you to personally experience the world of Stone Hill Winery and discover for yourself the story behind the medals!
Visit us in:
This flavorful recipe requires a little effort, but the finished product is definitely worth it. It's a wonderful way to use plump, ripe Concord grapes, but please don't call Stone Hill for grapes. We save all of our Concord grapes for wine.
4 cups Concord grapes
1 cup sugar (or more, if grapes are tart)
1/8 teaspoon salt
½ tablespoon tapioca
Slip pulp from skins of grapes. Cook pulp over medium heat and boil about 5 minutes, stirring frequently. Press through a coarse sieve to remove seeds. Add strained pulp to skins. (Optional: Skins may be put through a blender.) Combine sugar, salt, tapioca and add to pulp. Bring to a boil and stir constantly until desired thickness, about 15 minutes. Pour into greased 7”x11” baking pan. Prepare topping.
1-1/2 cups packed brown sugar
1 cup all-purpose flour
1 cup old-fashioned rolled oats
1-1/2 teaspoon ground cinnamon
1-1/2 teaspoon ground nutmeg
2/3 cup butter, softened
Heat oven to 350°F. Sprinkle topping over grape filling. Bake until crisp is done and bubbly, and the topping is a golden brown, about 20-30 minutes. Can be served with ice cream or cream.
Copyright © Stone Hill Winery 2013. All Rights Reserved