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Author Notes: sometimes, when i get a bunch of tasteless grapes i treat them to a little heat with some honey to coax their slight flavours. it was one such experiment that led to roasted grape preserve. roasting them in the oven transformed them into a syrupy preserve that tasted good folded into greek yoghurt whipped with a little bit of crème fraiche to give it some lightness. i also discovered the second time round that it was unnecessary to use honey as the natural sugars in grapes (even tasteless ones) concentrate with the heat. if you end up using them for dessert and find that you require sweetness, then you can always sweeten the yoghurt or crème fraiche. i think that they would be a treat folded into a lightly sweetened mascarpone or ricotta. it is for this reason that i called them roasted grape preserve for although they have a texture a kin to compote they are not cooked in sugar syrup. —mehrunnisa
Makes a three quarter jam jar of roasted grape preserve
- one pound red grapes
- one tablespoon olive oil
- you will need a roasting tin large enough to hold the grapes comfortably in a single layer. preheat the oven to a one hundred and seventy celsius. place the tablespoon of oil in the roasting tin and let it warm in the oven while you wash and halve the grapes.
- once the oil is warm place the grapes in the pan and shake it gently. do make sure that the grapes are fully coated with the olive oil otherwise their sugary juices will burn in the oven. return to the oven and let them roast for half an hour to forty minutes, stirring them half way through.
- i like to retain some of the juices as they give the bread in a tartine a bit of moisture. if you prefer less juice then roast for a little longer making sure to check on them frequently so that the sugars do not burn.
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