Roasted Grapes With Yogurt Food

ROASTED GRAPES

Steps:

• Preheat the oven to 450 degrees F.
• Put the grapes on a baking sheet and toss with the olive oil. Roast until the grapes burst and get soft, wilted and a little charred, 25 to 30 minutes.
• Serve on peanut butter toast or crostini with cream cheese, or add them to a salad. Store in an airtight container in the refrigerator for up to 1 week.

ROASTED GRAPES WITH CARAMELIZED WINE AND YOGURT ICE CREAM

Steps:

• At least 1 day before you plan to serve, make the ice cream: In a medium saucepan, combine sugar and 1 cup/200 milliliters of water over medium-high heat. Heat for 3 to 4 minutes, stirring until the sugar has dissolved. Add the orange and lemon zests, remove from the heat and set aside to cool down and infuse for at least 30 minutes.
• In a large bowl or pitcher, combine the yogurt, cream, orange and lemon juices. Pour in the sugar syrup, discarding the strips of zest. Stir well to combine, pour through a fine sieve and refrigerate until very cold, at least 4 hours.
• Pour mixture into an ice cream machine and churn until the ice cream is set. Transfer to a container and freeze until solid. (Can be prepared up to this point up to 1 month in advance.)
• On the day of serving, prepare the grapes: Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a medium bowl, combine grapes, muscat, honey, thyme, brown sugar and lemon zest, and stir well. Pour into a high-sided 9-by-13-inch/20-by-25-centimeter baking dish and bake for 30 to 45 minutes, stirring a few times, until the grapes have caramelized and the liquid is syrupy.
• If the juices don't thicken, pour them into a saucepan (reserve the cooked grapes separately) and reduce over medium heat until syrupy and beginning to caramelize. Turn off the heat and immediately stir the grapes back into the sauce.
• Five minutes before serving, remove ice cream from the freezer and divide between serving bowls. Spoon grapes and sauce over the ice cream and serve at once.

ROASTED GRAPES WITH YOGURT

Steps:

• Break grapes into clusters of 5 or 6 grapes. Arrange on baking sheet and drizzle with oil.
• Sprinkle with salt and pepper if desired. (I love the pepper).
• Roast at 450F for ~ 15 minutes until skins are slightly crisp but grapes are still soft inside. Check several times.
• Serve warm or at room temperature with the yogurt.
• I like them warm with the yogurt almost frozen. Makes a delish lunch.
• Yummy!
• If you feel you want to serve them hot out of the oven, hold the thicker stem part of the cluster, using a fork placed between grape and stem and pull grape off.

ROASTED GRAPES

Steps:

• Preheat oven to 425 degrees.
• On a large, rimmed baking sheet, combine all ingredients, tossing with a spatula to combine. If using herbs, be sure to coat the branches with olive oil to prevent burning.
• Transfer baking sheet to oven and roast, shaking pan intermittently, until grapes have burst and grape juice begins to thicken, about 30 minutes.
• Let cool slightly and transfer to serving vessel.