You can use any grape variety in this 15-minute dessert, though some types will collapse and get juicy more quickly than others. Adjust the baking time as needed.
Position a rack in the center of the oven and heat the oven to 475°F.
In a large bowl, gently toss the grape clusters, 2 tsp. of the honey, the oil, and the salt. Spread the grapes on a large rimmed baking sheet in a single layer and roast, flipping halfway through, until collapsed, juicy, and somewhat caramelized, about 15 minutes.
Meanwhile, stir together the mascarpone, rum, zest, and remaining 2 tsp. honey in a medium bowl.
Transfer the roasted grapes to serving dishes and serve warm, with a dollop of the sweetened mascarpone.
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Love this recipe, easy delicious and healthy, I substitutedGrand Marnier for the Rum.
Definitely not our family's favorite at all. Read my full review at: http://themomchef.blogspot.com/2010/11/roasted-red-grapes-with-mascarpone-and.html
Made this last night for a family dinner, my (adult) kids thought those were the best grapes they had ever eaten. Quick, easy and delicious.
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