MOLD:

3/4 c. sugar
2 env. unflavored gelatin
1 c. water
2 c. white wine
3/4 c. sweet sherry
1 1/2 lb. seedless grapes (halved)

CUSTARD SAUCE:

3/4 c. Half & Half cream
3 egg yolks, slightly beaten
2 tbsp. sugar
1 tsp. vanilla extract
2/3 c. heavy cream, whipped

FOR MOLD: In large saucepan, mix sugar and gelatin. Add water and cook over low heat until sugar and gelatin are dissolved, stirring constantly. Stir in white wine and sherry. Place grapes in a 6 cup ring mold; pour in gelatin mixture. Refrigerate until set, about 4 to 5 hours.

FOR CUSTARD SAUCE: In a heavy saucepan heat Half & Half cream until bubbles form at the edge. In a small bowl beat egg yolks and sugar. Gradually add some hot cream to egg mixture, stirring constantly. Pour warmed egg mixture gradually back into heated cream, stirring constantly to prevent lumping. Cook over low heat until thick. Cover surface of custard with waxed paper and refrigerate until well chilled. Stir in vanilla and fold in whipped cream. Unmold salad onto platter and serve with custard sauce.