The floral notes of St-Germain are carried in the custard and pair perfectly with the grapes. Try the custard on its own, too, as a topping for fresh fruit or slices of buttery cake.
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This recipe was a culinary education for me! Never having heard of St. Germain, I went out and bought it (expensive but would most certainly add an intriguing flavour to cocktails). I loved it in the plain yogurt and thought that this would be a lovely topping on a fruit salad. As well, I'd never roasted grapes before... They were quite delicious. The whole custard thing did not work out for me. First of all, I thought it was a bit too sweet (the St. Germain is very sweet and after I researched it a bit, I learned it can be used in lieu of simple syrup in cocktails). Also, I messed up somewhere along the way and my custard was far too watery. I'm not sure if I will attempt this recipe again or just sit on my porch sipping my St. Germain over ice.
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