Fruit Slush

Directions

1. 1
   Roll pastry thin.
2. 2
   Allow to dry while doing the rest.
3. 3
   Squeeze pulp from 2 cups scuppernong or muscadine grapes.
4. 4
   Place hulls and pulp in separate boilers half covered with water.
5. 5
   Cook hulls for 45 minutes.
6. 6
   Lift hulls from water with slotted spoon.
7. 7
   Cool some. Spread cooled hulls on pastry; roll up like a jelly roll and pinch seams and ends to keep hull inside.
8. 8
   Place in a medium Pyrex bowl. Bring pulp to a boil, then strain and seed.
9. 9
   Place strained pulp back in boiler; add 1 1/2 cups sugar, a large hunk of butter and some water from hulls to make approximately 3 cups of liquid.
10. 10
    Cook for 10 minutes.
11. 11
    Pour boiling liquid over roll to half cover it. Place in 400° oven for 10 minutes; lower heat to 350° and cook until roll is browned on top.
12. 12
    Serve sliced roll hot with liquid poured over.