Instructions:
- Wash all grapes thoroughly and ensure they are completely dry. Halve all grapes and place them into a large mixing bowl.
- Lightly toast the chopped pecans in a dry skillet over medium-low heat for 3-5 minutes until fragrant. Remove from heat and allow them to cool completely.
- In a separate bowl, beat the softened cream cheese until smooth and fluffy. Gradually incorporate the sour cream, granulated sugar, and vanilla extract until the dressing is uniform and lump-free.
- Gently fold the grape halves into the cream cheese dressing using a rubber spatula, taking care not to crush the fruit.
- Cover the bowl tightly and refrigerate for a minimum of 1 hour to allow the flavours to meld and the dressing to thicken slightly.
- Just before serving, gently fold in the cooled, toasted pecans. Transfer the salad to your presentation dish.
- Sprinkle the 2 tablespoons of brown sugar evenly over the top surface of the salad immediately before serving cold.