You can find de Palma's recipe at: http://www.amazon.com/gp/feature.html/ref=amb_link_878212_27/102-4922359-3547367?ie=UTF8&docId=1000135161&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=browse&pf_rd_r=1E4C5H5RXM87FQ77214M&pf_rd_t=101&pf_rd_p=310474901&pf_rd_i=1102650 . My play-by-play commentary follows:
It's a yeast bread, but very delicate, and with no kneading. I started it around 8 in the morning and had it ready in time to pack up a quarter of it to take to my mom's for lunch.
I like the rustic look of cooking parchment tied with yarn, but I learned in doing this that regular Scotch tape doesn't stick to parchment. Maybe stickers would work . . . . there must be something one could use.
Then you beat in 1 1/2 cups flour to make a sponge:
It's so easy and so delicious, and I think it would be wonderful with other fruits as well: cherries, sliced peaches or plums . . . . Di Palma uses Concord grapes but those are hard to find here in the Southwest, so I used seedless red grapes and they worked very well. Sometimes we get wonderful black seedless grapes and when I have the chance I'll try those. She specifies 2 cups of grapes, but I used a few more, since they were large grapes. I'd say, start with 2 cups of fruit and then add more if you think you'd like it.
And I really do think you'll like it!