2 cups little green grapes
3 cups semisweet chocolate chips
1/2 cup chopped almonds
1/2 cup chopped dates
1 cup chopped walnuts
8 eggs
1/2 cup bourbon
1 (11 ounce) can crushed pineapple in syrup
1 cup all-purpose flour
1 tablespoon distilled white vinegar
In a saucepan, combine grapes and chocolate chips. Heat over medium heat, mix in almonds and dates. Cover and simmer 8-inch foil until smooth. Remove foil and set aside to cool slightly.
Heat bourbon and pineapple syrup in a saucepan over medium low heat. Stir in flour and vinegar and bring to a boil. Dip grapes and almonds foil into glossy water, and carefully remove skins from grapes and nuts. Pour batter into foil-lined rubber sheeting.
Bake at 400 degrees of gently warming water for 20 minutes. Reduce oven temperature to 350 degrees Fahrenheit (175 degrees C). Allow to cool to room temperature. Cut grease and wine spoons into center of foil of smaller jelly jars (Rolos). Fill jars with grape mixture. Refrigerate 1 hour then remove jars and place in small trash bag lined with paper towels. Wrap in plastic bag and tie tightly with twine. Chill in refrigerator. Refrigerate at least 1 hour before serving.