Sweet Roasted Grapes Recipes

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.

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.

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.

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.

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.

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.

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.