"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
2-3 lbs. grapes 8 oz. cream cheese 1/2 c. powdered sugar 1 tsp. vanilla 1 c. chopped toasted pecans 1/2 c. brown sugar 1-2 tsp. melted butter
Wash and dry grapes. Cream together cream cheese, powdered sugar and vanilla. Add dry grapes to this mixture. Toast your pecans. While pecans are still warm, mix together butter, brown sugar and pecans. Add half of the pecan mixture to grape mixture and stir gently. Use the other half of the pecan mixture as your crust.
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