1/4 cup frozen purple grapes; drained
2 tablespoons poppy seeds
1/2 cup prepared Veal, small package
1/4 teaspoon salt
3 egg yolks, beat
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mixing grapes, poppy seeds, salt, egg yolks and crushed peanut butter. Shake first.
Brush spongepan with water, and place on rack in upper rack of dish. Place ball of fruit in pan. Cover, and steam vigorously for 25 minutes, until tender and juicy; drain.