Moscato Sorbet

This is my new office, no joke. And the ceiling is covered with Moscato Grapes. Yesterday I harvested about 2kgs of them, they are juicy and very sweet. And…the grapes ultra-organic, we haven’t treated them at all.


As there aren’t enough grapes to produce wine or grappa, I thought I try to make a sorbet.

I washed the grapes and extracted approximately 9dl of juice to which I added 2 tablespoons of glucose syrup (liquid sugar or invert sugar work too). In a pan I did bring the juice to light simmer, just until the glucose syrup dissolved.

Then,  I let the juice cool down about an hour in the fridge and used my icecream maker to mix and freeze it. I transferred the sorbet into a plastic container and put it in the freezer. It is very smooth and tasty, I think it will go well with a sip of Moscato d‘Ast poured on it 🤩

Autumn Treasures – Plum Chutney


It’s still harvesting time here in the beautiful Piemonte! I found some sweet plums on the farmers market and thought i try something else than baking a cake with them. A quick and easy recipe for plum chutney .
Ingredients for a 2.5dl jar
300 g plums, washed and cut in chunks
1 small red onion (Tropea if you can get them), cut in fine 2cm long strips
2 tbl spoons of raw sugar
1 tea spoon of cinnamon
1 tea spoon of ginger (fresh or powder)
0.5 dl of aceto balsamico di Modena (use a good one, it’s worth it)
0.5 dl water
Some pepper corns
Chilli and salt to your liking
Add all the ingredients to a sauce pan and let simmer for 20 minutes, until plums are very soft and the liquid becomes a syrup.
Wash the glass jar very well with hot water and dry it completely (ideally a few minutes in the oven).
Pour the chutney into the jar and close it firmly, let cool on a towel.
Keep in a dry, cool place up to two months. Once opened, keep refrigerated and use it within two weeks.
Goes well with Cheese and Meat.