2 large red grapes
1 small orange - peeled, segmented, and dried
1 small lemon, sliced, and diced
1 1/2 cups orange juice
1 bunch fresh parsley
1/2 cup lemon juice
1/2 cup grape vinegar
1 cup distilled white vinegar
1/2 cup white sugar
1 (18 ounce) bottle fresh citrus zest
Place grapes in colander; cool, and peel.
In a food processor, or blender, puree grapes, pears, and citrus zest. Place in a freezer container. Cover, and refrigerate for 1 hour.
Shred grape skins with paper toweling to remove pulp and seeds. Place skins in a plastic bag or bowl. Place over a wire rack or broiler pan. Cover tightly with aluminum foil to prevent overheating.
Place grapes in a refrigerator container, and refrigerate until ready to harvest.
Lightly grease a large 10 inch glass pan.
Place grapes in pan, and roll in grape pulp and seeds. Cool, and brush with grape juice. Use a shovel to flatten.
Fry grapes in 2 to 3 tablespoons cold vegetable oil in each skillet. Fry grapes for 2 minutes on each side, turning often. Drain on paper towels. Serve under a wire rack from outside of refrigerator; heat 3 to 5 tablespoons vegetable oil in each skillet.