Thinking About Concord Grapes

Welch's and Smuckers have made Concord grapes seem pretty ordinary, but for my tastes, fresh Concord grapes available this time of year are anything but mass produced tasting.

In fact, I find them extraordinarily flavorful. The question is, what to do with them?

Maybe frozen, and stuffed with something creamy and rich.  Like this?

Maybe pureed, strained and reduced as a sauce for fish? How about as a sauce for a tender, poached cod or a seared, crispy bass?

Maybe reduced into a sweet syrup, for seared scallops?

Maybe a gelee? Damn, that would be great with oysters.

Hmmm.  Will have to give it some thought, but expect a post with an experimentation soon....