Tuesday, March 22, 2011

Oven-Roasted Grapes

I often have some leftover grapes lurking in the fridge after I've used part of a bunch for a salad or something else. Roasting them is a perfect way to give the lurkers a second life. They taste as though they are on their way to becoming raisins, but juicier.

2 pounds red grapes, without seeds
A slight sprinkling of sugar

1. Remove the grapes from their stems. Cut in half if large. Line a rimmed baking sheet with a silicone mat or parchment paper and place the grapes on top in a single layer.
2. Turn the oven to 250ºF and place the pan in the oven. You can use the convection setting in your oven on either Bake or Roast and speed up the process a bit.
3. After about an hour, check to see how they are doing; move them around on the sheet and sprinkle with a small amount of sugar if they taste too tart to you. Roast for an additional hour or until the grapes have lost some of their juice and shrunk some.

You can use these as an accompaniment to cheese or dessert, in salads, and in Italian Sausage with Red Grapes  or Chicken Salad with Walnuts and Grapes.

Makes about 3 cups
Adapted from John Ash’s Cooking One on One

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