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
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