Grapes Stuffed with Pine Pesto on Blood Orange Sauce

fill from the toasted and ground powdered sugar, honey, pine nuts and calvados and assemble again. For the first sauce, boil the blood orange juice with sugar and thicken with cooled cornstarch. For the second sauce, stir whipped cream with vanilla sugar and sugar.

Spread both sauces as a mirror on a flat plate and decorate with a wooden handle. Arrange the filled grapes on the sauce and garnish with powdered sugar and mint leaves.

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