Sweet Roasted Grapes Food

SWEET ROASTED GRAPES

Steps:

• Serve these syrupy grapes with cheese for dessert: Grease an ovenproof skillet with 2 tablespoons butter. Add 1 pound seedless grapes and 3/4 cup walnuts; sprinkle with 2 tablespoons sugar. Roast about 25 minutes in a 500 degree F oven. Transfer to a bowl using a slotted spoon. Simmer the juices with 1 tablespoon honey on the stove until syrupy, 6 to 7 minutes. Off the heat, add a squeeze of lemon juice and a pinch of pepper. Pour the syrup over the grapes.

SWEET ROASTED GRAPES

Steps:

• 1. Grease an ovenproof skillet with the butter. Add the grapes, and walnuts; sprinkle with the sugar. Roast about 25 minutes in a 500^ oven Transfer mixture to a bowl using a slotted spoon. Simmer the juices with the honey on the stove until syrupy about 6-7 minutes. Remove from the heat, add lemon juice and pepper. Pour over the grapes.

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

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.

STUFFED SWEET POTATOES WITH ROASTED GRAPES, CHEESE, AND HONEY

Steps:

• Preheat oven to 350 degrees F; use a fork to poke some holes in each sweet potato, then wrap in aluminum foil.
• Bake until tender, about 45 to 60 minutes; unwrap, slit down the middle of each potato and let sit until cool enough to handle.
• Meanwhile, increase heat to 450 degrees F; place grapes on a baking sheet, drizzle with oil, season with a pinch each of salt and pepper.
• Roast until they begin to burst, 20 to 25 minutes; remove and let cool.
• By now the sweet potatoes should be cool enough to handle, so use a spoon to gently remove the flesh while leaving the skins intact; mash potatoes with 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper, and honey.
• Taste for seasoning, then scoop flesh back into skins (re-heat in oven if desired), top with remaining goat cheese, add grapes, and drizzle with honey.

SWEET RICOTTA PUDDING WITH ROASTED GRAPES

Steps:

• Preheat oven to 375°F with racks in middle and lower third.
• Butter a 9-inch glass or ceramic pie plate with some of butter, then spread bread crumbs in plate to coat.
• Blend ricotta, eggs, cinnamon, salt, and 3 tablespoons sugar in a blender until very smooth, about 2 minutes. Pour batter into pie plate and sprinkle with nuts. Bake in middle of oven until puffed, golden, and just set, about 25 minutes. Cool pudding on a rack.
• While pudding bakes, toss grapes with remaining butter, remaining 2 tablespoons sugar, and vinegar in a small shallow baking pan and let macerate.
• Increase oven temperature to 425°F.
• Roast grapes in lower third of oven, shaking pan occasionally, until tender but not falling apart, 10 to 12 minutes. Cool grapes until just warm and serve alongside pudding.

BALSAMIC ROASTED GRAPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes on baking sheet.
• Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

ROASTED GRAPE AND SWEET CHEESE PHYLLO GALETTE

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese, marmalade and sugar until smooth; set aside., Place 1 sheet of phyllo on a parchment-lined baking sheet; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread cream cheese mixture over phyllo to within 2 in. of edges. Arrange grapes over cream cheese., Fold edges of phyllo over filling, leaving center uncovered. Brush folded phyllo with any remaining butter; drizzle with honey and sprinkle with coarse sugar. Bake until phyllo is golden brown, 35-40 minutes. Transfer to a wire rack to cool completely. Refrigerate leftovers.