(You can replace the grapes with 10 peeled and pitted white peaches. Throw in some vanilla bean as you simmer the peaches.)

1/4 cup sugar
2 tablespoons water
4 cups concord grapes, rinsed, stemmed, and dried
1/2 lemon
pinch of salt

Place sugar and water in a medium-sized saucepan. Cook over medium heat. Swirl it around by the pot handle to keep it cooking evenly. When it starts to smoke and turn light brown, toss in the grapes. Careful. It might spatter. Don't worry if the sugar seizes up and hardens. It will melt back down into the sauce. Stir on medium heat until grapes have softened and released their juices (about 10 minutes). Take off the heat and pour through a medium or fine strainer. Use the back of a wooden spoon to press through as much of the fruit as possible. Discard pulp and skins. Stir in the salt and a bit of lemon juice. Taste. Adjust if needed. Serve hot over ice cream. Or cool completely and drizzle over yoghurt. It keeps in the fridge for a few days (it will mold quickly because there's not much sugar in it). It will keep for a few months in the freezer.