Ingredients :

• Cream cheese (Philadelphia style) — This is the base of the sauce. It needs to be at room temperature — taken cold from the fridge, it forms lumps and won’t blend. Taken out 30 minutes before, it becomes flexible, almost silky under the spatula.
• Thick crème fraîche — It lightens the cream cheese and brings a slight acidity that prevents the sauce from being too heavy. A tablespoon of Greek yogurt does the same job if that’s all you have on hand.
• Red and green grapes — The two colors aren’t just for aesthetics: red grapes are often sweeter, green ones more tart. Together they balance well. Ideal size: medium — too big and they’re hard to coat properly.
• Brown sugar — A little in the sauce, a little sprinkled just before serving. This sugar has a slightly caramelized taste, with an almost woody note that pairs well with vanilla and cream cheese. White sugar works but it’s less interesting.