We eventually turned the concord grapes we marinated with garam masala into a rich and decadent puree. The puree has good flavor release and the acidity from the grapes is balanced by their own inherent sweetness. To accent the garam masala we added a few drops of rose syrup which seemed to hone the flavor of the grapes and marry it to the aromatic and round spice notes of the garam masala.
While we eventually used this puree with a salad of sunchokes and shiso, it is quite versatile and has us thinking about pairing it with sweetbreads, scallops, foie gras, chocolate...the list continues to grow as we ponder its flavors and it possibilities.
