For us, here in Vermont, late Autumn means cool, clear days alternating with warm hazy ones - almost like summer, if it weren't for the falling leaves - and, if we're lucky, a bumper crop of squash, pears, and grapes. Have you ever made grape syrup? Over home-made vanilla ice cream, topped with a few late-season raspberries, it's a great way to celebrate a bountiful harvest. .

-Alan Wagener

• 4 cups fresh concord grapes, stems removed
• maple syrup or sugar, to taste
• 1/4 cup - 1 cup apple cider
• 1 Tbsp. cornstarch
• 1/4 pint fresh raspberries
• vanilla ice cream

Cook the grapes gently, until the skins pop. Allow to cool and run through a strainer or food mill to remove the seeds and skin, but not the pulp.

Mix the cornstarch with 1/4 cup of apple cider.

Carefully heat, stirring to prevent burning.

add maple syrup and/or sugar to taste. How much you need will depend on the sweetness of the grapes. You'll probably need a lot more, if you're using wild grapes. With wild grapes, you may want to add up to 3/4 cup of cider to moderate the intensity of the grape flavor.

Once you're happy with the sweetness, bring it to a boil and pour in enough of the cornstarch/cider mixture to make it just a little thicker. Be careful not to use too much cornstarch - the mixture will thicken more as it cools.

Serve warm or cooled (both ways are delicious!) over vanilla ice cream topped with fresh raspberries. This syrup will keep, refrigerated, for about a week.

Enjoy!