Roasted Grapes

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.

Ingredients:

• 1 cup seedless red grapes
• 1 large stem fresh rosemary
• Olive oil
• Salt and ground white pepper

Procedure:

1. Preheat the oven to 350 degrees. Brush a baking sheet with olive oil.
2. Separate the grapes from their stems, and in a small mixing bowl, toss the grapes with enough olive oil to coat them generously.
3. 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.
4. Roast for 15 to 20 minutes, or until the grapes have softened to the touch and browned a bit. Discard the rosemary.