Roasted Grapes
From pennsy 15 years ago
- 1 minutes to make
- Serves 3
This can be used to flavor many items, flavor being the key word. It was used to flavor bread in a book called No Need to Knead by Susan Dunaway. I use them to flavor all sorts of things, bread, meats, salads.
Ingredients
- 1 teaspoon olive oil shopping list
- 3 pounds seedless grapes (Red Flames, if available) shopping list
How to make it
- Preheat the oven to 350 degrees F. Oil a baking sheet with the olive oil. Stem the grapes and spread them over the sheet.
- Roast the grapes, turning once or twice with a large spatula, for about 1 hour, or until the grapes have collapsed and begun to turn brown around the edges.
- Remove them from the oven before they are completely browned and dried like raisins.
- Set aside to cool.
- Note: The High sugar content of Red Flame grapes makes the ideal for roasting, but experiment with other types to find your own favorite.
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