Definition: grisemottes

First, it is important to know that "grisemottes" are grapes that formed and developed much later than the others and, as a result, ripen well after the harvest, usually in late October/early November. Traditionally, winegrowers would pick them and make a small batch of wine to ensure their annual supply. These grapes are also called "conscrits" because they ripen at the same time that young men leave to do their military service.
In the past, this is what the winegrower drank when he harvested them around All Saints' Day, clinging to the table! See verjus.

Recipe for "Poached winter fruits with grisemottes"
a) Walk through the rows of vines with your basket to select the best grisemottes, which are already very ripe but not yet dehydrated.
Harvest
b) Rinse them in cool water, sort the grapes by destemming them in a saucepan in which you have added a little water (one small glass per kilo of fruit).
Cleaning Cooking 1
c) Boil the grapes and water in the saucepan for 5 minutes.
Cooking 2
d) Pass the mixture through a sieve, crushing the grapes thoroughly with a wooden spoon.
Strainer
e) Add the sugar: approximately 80 grams per kilo of grapes and boil the fruit juice again for 5 minutes.
Fruit
f) Add your raw fruit, peeled pears or apples, to this pan and leave to cook, covered, for about half an hour, with the fruit bathed in the syrup, and you will see it gradually take on a very promising purplish colour.
You can also set aside the juice and freeze it for later.
Enjoy!