If you haven’t tried roasting grapes yet- do so now! I guarantee that you would thank me afterwards (or not, since you simply couldn’t get enough of it…)
Roasting transforms fresh grapes into soft, sweet, sticky gems with warm caramel notes…simply delicious! The addition of fresh sprigs of rosemary softly perfumes the grapes, adding to the depth of flavour.
Since this was just an experiment I am regretting that I only made a small batch, hence I strongly recommend that you double the amounts I have given below because I next time I surely will!
How about making a batch of these yummy gems to accompany your cheese and crackers? Topping off sliced baguette with ricotta and and a drizzle of honey? As a side to your roast chicken? Or even in a fresh salad of wild rice, pears and almonds with balsamic dressing? The possibilities are endless!
- A small bunch of seedless grapes
- 1 small onion, sliced
- 2 sprigs of fresh rosemary (or thyme)
- Vegetable oil
- Preheat oven to 220 degrees Celsius. Line a small baking try with baking paper.
- Toss the onion slices, grapes and rosemary in a little oil so that they will not burn during baking. Layer them in the baking tray, sprinkle over some salt and loosely cover with foil.
- Bake until the grapes and onion are soft and caramelized, approximately 1 hour. Stir the mixture a few times during baking. Remove the rosemary sprigs when serving.