Sweetbreads with Port Wine, Grapes and Pine Nuts | RICARDO

Ingredients

• 1 1/2 lbs (750 g) veal sweetbreads
• 1 cup (250 ml) cold water
• 1 cup (250 ml) white vinegar
• 1/4 cup (60 ml) flour
• Salt and pepper
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 ml) butter
• 1/2 cup (125 ml) pine nuts
• 1/4 cup (60 ml) honey
• 1/2 cup (125 ml) white port wine
• 1/2 cup (125 ml) store-bought demi-glace
• 1 cup (250 ml) seedless green grapes, halved lengthwise
• 1 4 cup (60 ml) fresh chives, chopped