If you are like me the idea of roasting grapes is sort of unintuitive. I know I can eat grapes. I can make them into wine. I can dry them. But roast? Sounds kinda gross. It’s not. They are delicious. It is something new to do with grapes if you have a kitchen full of them (like me) and can’t be bothered to do much. Since I was a bit skeptical, I decided to try out different “flavours” of roasting. I drizzled some of the grapes with olive oil, salt and pepper. Some others in honey, and some others in carob syrup. They were all very tasty, but the ones in olive oil, salt and pepper had that sweet & salty thing going for them. They were my favourite. Once you roast the grapes, you can serve them as an accompaniment to cheese, which is what I did. You can put them into other dishes (assuming they are seedless) such as muffins or salads. OR, you can make an amazing sort of fancy-ish jam-accompaniment to cheese. The latter is fantastic if you are entertaining. It’s the recipe I have included below for those who want a little something extra. Pretty easy and super tasty.
about 500 g seedless grapes (I use seeded grapes, just because that’s what I had. It was a pain to always have to remove out the seeds, but the roasted grapes tasted great)
3/4 cup walnuts
honey or carob syrup to drizzle the grapes and walnuts
1 tbs honey
lemon and pepper for taste
1. Drizzle honey or carob syrup over the grapes and walnuts. Preheat the oven to 200C.
2. Roast the grapes and walnuts for about 20 minutes at 200C. Lower the temperature if you see things are starting to burn.
3. Place grapes in a bowl, and juices in a small saucepan.
4. Simmer the juices with 1 tbs honey on the stove until syrupy. Take off heat, and add a little lemon juice and pepper.
5. Pour the syrup over the grapes. Serve in a bowl as an accompaniment with cheese.