Yield: 1 cup
Roasting grapes gives them an almost creamy texture and intensifies their sweetness. Use them as a topping for salad, as an addition to a cheese platter, or as a topping for roasted pork. By the way, white peppercorns ripen fully on the vine before they are picked, which gives them less heat and a more subtle flavor than black peppercorns.
- 1 cup seedless red grapes
- 1 large stem fresh rosemary
- Olive oil
- Salt and ground white pepper
- Preheat the oven to 350 degrees. Brush a baking sheet with olive oil.
- Separate the grapes from their stems, and in a small mixing bowl, toss the grapes with enough olive oil to coat them generously.
- Spread the grapes onto the prepared baking sheet. Sprinkle with salt and white pepper. Lay the rosemary stem on the baking sheet with the grapes.
- Roast for 15 to 20 minutes, or until the grapes have softened to the touch and browned a bit. Discard the rosemary.