Suzanne's Roasted Grapes
Adapted from "No Need to Knead" by Suzanne
Dunaway (Hyperion 1999)
Preparation time: A few minute, plus an hour to roast
Yield: About 3 cups
I love Suzanne Dunaway's
book, which has a terrific collection of recipes for "handmade
Italian breads in 90 minutes," plus a selection of accoutrements to
serve with and on the breads.
Here is a very simple one
of those accoutrements. This is how Suzanne describes her
discovery:
"I have never seen roasted
grapes in recipes, but after I inadvertently left a pan of grapes
in the oven to dry, turned the heat to 350ÁF instead of
150ÁF and, as usual, went out to the garden, I was surprised
to find delectable little morsels when I returned."
I love it when happy
accidents like this happen! These make a wonderful snack, and are
also delicious on cereal or soaked in liqueur and spooned over ice
cream. Also try them in a green salad with Gorgonzola cheese and
toasted pecans. Delicious!
1 tablespoon olive oil
(Suzanne uses less)
3 pounds seedless Red Flame grapes
- Preheat the oven to
350°F. Brush a 9 X 13-inch baking tray with the oil. Pull the
grapes from the stems, and distribute them on the oiled surface of
the tray.
- Roast the grapes for about 1 hour, shaking the pan every 15
minutes or so to keep them loose and turn them. The grapes are done
when you decide they're done. (This is a blessedly inexact
procedure.) Mostly, "done" means they have collapsed and begun to
brown slightly around the edges, but have not become raisins.
- Remove from the oven and allow to cool on the tray. Store the
roasted grapes in a tightly covered container in the
refrigerator.