Macerated Grapes in Clove and Cinnamon Syrup
2 lbs. red seedless grapes
2 cups sugar
4 cups water
2 tsp. The Spice Hunter Whole Penang Cloves (about 40)
3 The Spice Hunter Indonesian Cinnamon Sticks, broken
Remove grapes from stems, rinse, and put in large heatproof bowl. Poke the grapes several times with a fork. In a saucepan, stir together remaining ingredients and bring to a boil. Pour hot syrup over grapes. Macerate at room temperature, stirring occasionally for 1 to 2 hours. Cover and refrigerate at least 2 hours or up to 2 days. Serve with syrup over the grapes. Try pouring macerated grapes over shortcake and top with whipped cream. For an alternative, try using pears or peaches in place of grapes.