A few years ago I was at The Sydney Good Food and Wine Show with Curtis Stone, and one of the chefs demoed roasted grapes. They were absolutely divine and made a great addition on salads and even cheese plates. Here is my attempt to recreate his magical and absolutely divine recipe.
Yield: 2 cups
Preparation time: 5 minutes
Cook Time: 32 minutes
cooking spray or 1 tablespoon melted butter, to grease baking dish
2 tablespoons unsalted butter, melted
1 1/2 pounds seedless green or purples grapes
1 tablespoon light brown sugar
1 tablespoon maple syrup
1. Preheat oven to 450ºF.
2. In a small bowl, add melted butter, grapes and brown sugar. Using a wooden spoon or spatula, mix until grapes are fully coated.
3. Lightly grease a cast-iron skillet with melted butter or oil. Add grapes in a single layer and place in preheated 450ºF oven. Allow to roast, stirring halfway through, until blistering and juicy, approximately 25 – 30 minutes. Remove from oven and using a slotted spoon, transfer grapes to a small bowl and set to the side.
4. Return skillet to the stovetop and over medium – low heat, add 1 tablespoon of maple syrup to the juices. Allow to reduce and thicken until syrupy, approximately 2 – 4 minutes. Pour grape syrup over grapes and use as desired.
5. Best enjoyed with cheese and crackers, salty nuts like Marcona almonds, or even chilled and used as a garnish on a “stinky” blue cheese salad.
Kitchen Note: Roasted grapes add a beautiful sweetness to whatever it is paired with and also helps to “tone-down” stinky cheeses, like blue cheese!