Eat roast grapes warm on top of ice cream (the hot and cold sensation is wonderful); chill them and the syrup becomes thick and luscious or serve with a creamy cheese or labneh (strained yogurt). It’s a good way of saving grapes that are beginning to get soft.
Bunch of grapes (red or green or a mixture of both)
1. Preheat the grill in the oven to 300C.
2. Place the grapes on a sheet pan or oven-proof tray and grill for 4-5 minutes until the grapes swell up and burst. Immediately use the grapes if you are serving them with warm with ice cream or leave to cool and store in the fridge for a few days in a covered jar or bowl.
– To use the grapes in a salad toss the grapes in walnut oil before grilling.
HOW TO ROAST GRAPES IN THE OVEN
Place the grapes on a tray and bake at 160C Fan – 180C – 350F – Gas 4 for 20-25 minutes until they become frizzled and burst and release their juice.
Serve the roast grapes with labneh which is strained yogurt (recipe here) – see our photograph above.
Roast Grape and Cream Cheese Bruschetta | Make a quick cheese and fruit bruschetta by spreading a piece of toasted bread with cream cheese and topping with the cooled roasted grapes.
Photograph copyright foodpixies.com
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