Franconian Winemaker's Quark Dessert | Creamy & Fruity

Roughly chop the walnut kernels and toast them in a pan without fat over medium heat for 2–3 minutes until golden brown and wonderfully fragrant. Then let them cool on a small plate.

Thoroughly wash the red and green grapes, pluck them from the stems, and pat dry. Cut larger grapes in half lengthwise and leave smaller ones whole.

Melt the butter in a wide pan. Sprinkle in the brown cane sugar and allow it to foam briefly. Add the prepared grapes and 1 tsp of freshly squeezed lemon juice, then toss gently over medium heat for 3–4 minutes until they soften slightly, become aromatically glossy, and form a fine syrup. Remove from heat and allow to cool until lukewarm.