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.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.