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Video Recipe: Roasted Red Grapes with Mascarpone and Rum

Sarah Breckenridge and John Craig Ross; videography by John Craig Ross; original music composition by James Sizemore; titles by Michael Amaditz

Looking for an easy but elegant alternative to pie this Thanksgiving? Toss any variety of grapes in honey, olive oil, and sea salt and roast. Serve with a dollop of rum mascarpone and you’ve got an unexpected holiday-worthy dessert that cooks in the same amount of time it takes to rinse the dinner dishes.

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Roasted Red Grapes with Mascarpone and Rum
Roasted Red Grapes with Mascarpone and Rum

1 lb. seedless red grapes, left on the stems and cut into small clusters
4 tsp. honey
1 tsp. extra-virgin olive oil
1/2 tsp. flaky sea salt
1/2 cup mascarpone
1-1/2 Tbs. regular or spiced dark rum
1 tsp. finely grated orange zest

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.

More Videos and Recipes

For more Video Recipes, watch Pasta with Pumpkin, Sausage, and Cavolo Nero or Fresh Herb and Salt-Rubbed Roasted Turkey, and for more traditional Thanksgiving desserts, browse our Pies & Tarts recipes.


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