Illustration of various Dulcich grapes, with Pretty Lady logo.


From entrees to desserts...
who knew grapes could be this versatile.

Dulcich Baby Grape – Apple Mini Skillet

Desserts , Sides

A light and fluffy baked style pancake

To make 4 count, 6” Mini Skillets you will need:
• 4 cups flour
• 4 cups milk
• 8 large eggs
• 20 Pretty Lady red seedless grapes, halved
• Stick of butter

Heat oven to 425 degrees
Whisk eggs, milk, & salt together in a bowl, then add flour until smooth. Coat each oven safe skillet with melted butter to create a “non stick” pan. Pour mixture into skillet, place 5 grape halves around center then cook on stove-top without touching for 1 minute.
Remove from heat and place in oven for 13 minutes and do not open the door. At 13 minutes reduce heat to 350 and let bake an additional 22 minutes or until puffed up & golden brown.

To make Grape-Apple Compote you will need:
• 10 Pretty Lady red seedless grapes, halved
• 10 Pretty Lady green seedless grapes, halved
• 1 cup diced Pink Lady apples
• 1 tsp vanilla
• ¼ cup white or brown sugar
• 1 tsp cinnamon
• ½ cup butter
• ¼ cup water (if needed)

While your Mini Skillet is baking (and this can be done ahead of time and stored in the fridge up to 5 days)
Melt ½ cup butter on medium heat in small sauce-pan. When the butter is melted, add the sugar, once sugar is dissolved, add the rest of your ingredients except for water. Cook for about 1-2 minutes on medium heat then, reduce to a very low simmer until fruit is soft but has not lost composition. Add a touch of water at a time if the fruit is not releasing enough water on its own but do NOT make it a liquid.

When your Mini Skillet is done baking, serve immediately before pancake falls, then top with Grape-Apple Compote.

Carmelized Grapes

  • 5 Cups Seedless Red Or Green Grapes 2 C Sour cream
  • 1/2 C Sugar
  • 2 Tbsp Vanilla
  • 1/2 C Butter
  • 1/2 C Brown sugar

Wash and dry grapes. Mix sour cream, sugar and vanilla together. Pour cream mixture over grapes and stir gently. Pour into a 9×13 pan. In a saucepan, bring butter and brown sugar to a boil. Immediately pour over grapes. Don’t stir. Chill for 3‐4 hours.

Grape Ice Cream

  • 1 pint heavy cream
  • 1 1⁄4 cups unsweetened grape juice
  • 1/3 cup sugar
  • Few drops of fresh lemon or lime juice

A simple and surprisingly delicious ice cream, the color of lilacs. Mix the cream, grape juice, and sugar together and stir until the sugar is dissolved. Add fresh lemon or lime juice to taste. Freeze in a hand‐ cranked or electric ice cream maker.

Makes 1 quart.

Country Grape Sherbet

  • 1 cup dairy sour cream.
  • 1 cup milk
  • 1⁄4 cup lemon juice
  • 1 egg white, beaten
  • 1 1⁄2 cups sugar
  • 1 cup Concord grape juice.

Combine ingredients and beat until sugar dissolves. Pour into 2 refrigerator trays and freeze until nearly firm. Turn mixture into chilled bowl and beat until fluffy and smooth. Work fast and do not let mixture melt. Return to trays and freeze until firm. Makes 6 servings. To freeze, wrap blocks of sherbet, seal, label and date. Recommended storage time is 1 month.

Note: attractive and tasty when garnished with fresh strawberries, cherries or red raspberries.

Grape Cup

  • 2 cups orange juice
  • 2 tbsp. orange liqueur
  • 2 cups green grapes, seeded
  • 1⁄2 cup red or blue grapes, seeded 1⁄2 cup grapefruit segments
  • 1⁄2 cup melon cubes
  • 1⁄2 small banana, sliced
  • 4 small grape clusters (for garnish)

Combine juice and liqueur; stir in fruits except for 4 small grape clusters. Chill thoroughly. Garnish each serving with small clusters of grapes.

Serves four.

Grape Upside-Down Cake

  • 2 lbs. red grapes, seeded or seedless
  • 1 tsp. salt
  • 2 1⁄4 cup cake flour
  • 1 1/3 cups sugar
  • 2 1⁄2 tsp. baking powder
  • 1⁄2 cup shortening
  • 1 cup milk
  • 1 tsp. vanilla
  • 2 eggs

Preheat oven to 350 degrees. Grease a 9 × 12 inch baking pan. Wash grapes and pinch stems off. Cook in heavy sauce pan until pulp is soft; run through a sieve or cheesecloth to remove seeds, if necessary. Place grape pulp into saucepan, add skins and 3/4 cup sugar; cook until skins are tender (about 15 minutes). You should have about 2 cups of pulp.
Sift dry ingredients into mixing bowl. Add shortening, 1/2 cup milk, eggs and vanilla; beat 2 minutes. Add remaining milk; beat 30 seconds. Pour into prepared pan. Spread grape mixture over top of batter. NOTE: Grape layer will sink to the bottom during baking. Bake 45 minutes. Serve warm with whipped cream, if desired. Makes 12 servings.

Pretty Lady Grape Christmas Tree

  • 2 bags Pretty Lady Green Seedless Grapes
  • 1 bag milk chocolate chips, melted in double boiler
  • 1 bag white chocolate chips, melted in double boiler
  • 8 eight inch wooden skewers
  • 8 four inch wooden skewers
  • 12 inch square Styrofoam block
  • Aluminum foil

Arrange Pretty lady Green Seedless grapes on skewers lengthwise, leaving a 1 inch space at the end. Wrap Styrofoam block with foil to look like a present, this will be the base of your “tree.” Arrange 4 inch skewers in a circular formation in center of the block. Push the one inch space at the end of the skewer through the foil and into the Styrofoam. Insert skewers at an angle so they lean into the middle of the formation, creating the inner branches of the “tree.” Follow with 8 inch skewers in a larger circle outside the smaller one. Turn the “tree” on its side and drizzle both chocolates, rotating the “tree” as you go. (This step is much simpler if two people are involved.) Place the tree in the refrigerator for 2 hours, allowing chocolate to firm up.

Pretty Lady Dreamy Ambrosia

Desserts , Sides
  • 1 cup Pretty Lady Green Seedless Grapes
  • 1 cup Pretty Lady Red Seedless Grapes
  • 1 cup Pretty Lady Black Seedless Grapes
  • 2 (8 ounce) containers of frozen whipped topping, thawed
  • 3 cups miniature marshmallows
  • 1 ½ cups shredded coconut
  • Additional grapes for garnish

Combine whipped topping, marshmallows, and shredded coconut. Carefully fold in all three colors of grapes. Store in refrigerator until ready to serve.
Just before serving, top with sliced grapes to give a sharp pop of color to this delicious version of a classic salad.

pretty lady grape empanadas

Ingredients (pastry dough):
  • 2 1/2 cups all-purpose flour
  • 2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 2-4 tablespoons ice water
Ingredients (filling):
  • ½ lb Black Pretty Lady Grapes
  • ½ lb Green Pretty Lady Grapes
  • ¼ C brown sugar
  • ½ stick butter (melted)
  • 2 t cinnamon
  • ½ t salt
Directions (pastry dough):

Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and drizzle 2-4 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If dough doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough, or pastry will be tough. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Directions (filling):

Pick off vine and rinse grapes. Combine all ingredients with grapes and roast in oven for 30-40 minutes. Mix every 15 minutes to ensure roasting all over. Take out of oven, let cool to room temp.

To prepare Empanadas:

Roll out pastry dough to ¼” thickness and cut out 2-3″ circles. Place a tablespoon of filling in the center and fold over like a taco. Crimp with a fork, egg wash, sprinkle with raw sugar and place empanadas on baking sheet for 15-20 mins in a preheated oven at 375 degrees F.

pretty lady tower cake

  • 2 yellow box cake mixes
  • 1 can white frosting
  • ¼ c Powdered Sugar
  • 1 bag Pretty Lady Green Seedless Grapes
Directions (pastry dough):

Prepare two box mixes of your favorite yellow cake mix per the box directions.

Split the batter evenly between two 8 or 9 inch round cake pans. Pans will be approximately ¾ full.

Before baking, swirl ½ c sliced Pretty Lady Green Seedless Grapes into each mixture. Bake as directed.

Once thoroughly cooled, using fishing line or a large knife, carefully remove the rounded top of one of the cakes, leaving the top of the cake level with the top of the baking pan.

Combine powdered sugar with frosting. On the flattened cake, use frosting to place grapes in a ring along the outside edge of the cake.

To keep the top layer level, place a large dollop of frosting in the center of the bottom layer.

Add the top cake.

Apply a large dollop of frosting to the center of the top cake, arrange grapes in a mountain peak formation.

Store in refrigerator for 1 hour before serving, allowing frosting to firm up.