Did you know about roasted grapes? Does everyone know about roasted grapes? Am I the last to find out?
The last to find out how amazing they are.
So, you know last year, one of my very favorite new cookbooks was All About Roasting: A New Approach to a Classic Artby Molly Stevens. I loved that book so much that I even gave away a copy as penance for my bad blogging and reviewed it here.
As I said she covers everything from meat, to seafood, to fruits and vegetables. I was immediately intrigued by roasted grapes. Primarily because it quite possibly is the easiest recipe in the book. Seriously, heat your oven, toss some grapes in either olive oil or butter, roast. Eat. Enjoy.
And enjoy I did. These are wonderful. Little bite sized bits of sweet goodness. I can’t explain their taste. They don’t taste like grapes any more, they are sweeter, almost pear or apple like, but not quite. Really, if you had your eyes closed, you would be hard pressed to identify them.
She suggests stirring a little honey into some Greek yogurt and topping with these grapes, topping rice puddings, or really any sort of pudding. For savory uses, they go great with poultry, in green salads, on a cheese plate. Possibilities are endless.
- 3/4 pound red grapes – preferably seedless, rinsed and stemmed
- 1 tablespoon extra-virgin olive oil or unsalted butter melted
Heat the oven to 250 and line a baking sheet with parchment paper.
Arrange the grapes in a single layer on the baking sheet and toss with butter or olive oil. Roast, stirring once or twice for 2 1/4 to 2 1/2 hours, or until shriveled and lightly caramelized.
You can refrigerate them, but bring them to room temperature before serving.
This will be my entry for Foodie Friday at Designs by Gollum!