Rambuttans in Grape Jelly

I’ve gone rambuttan mad, I admit. Since there are about every where now, I went off on a flight of fancy. I’ve never seen this done anywhere, so I don’t have a guide. Its just off the top of my head, or put another way, I’m off my head.

Stew, in a heavy bottomed pan, one cup grapes, two cups grape juice, one half cup vodka, and as many rambuttans, as you like. When the mixture thickens, remove the now slightly pink rambuttans. And puree the rest, and add a tea spoon of gelatin.
Drop a stewed rambuttan into a shot glass, then add another or two so that the thick white flesh just peeks out, and then pour the hot puree into to the gaps.
Let it sit in the fridge for a few hours, even overnight.
You have work at eating this, sucking the rambuttan, peeling the flesh off with your teeth, and wallowing in a some rambuttan grape jelly, before sucking on the grape flavored rambuttan at the bottom.
Or, arrange them like this.

There you are!

And now featured in lakbima. How about that!