I feel as though grapes are terribly under appreciated. There’s something about their familiarity that almost breeds contempt. Until recently their place was in the fruit bowl sitting on the kitchen bench. Mindlessly, I’d pick away at them one by one until a limp and shrived few were thrown away. They were the ugly Betty of the fruit bowl. Overripe bananas could always be used in banana bread, apples could be stewed with cinnamon, but what was a girl to do with unused grapes?
Well here’s the good news. There’s something special that happens when you roast a bunch of grapes. Their sugars caramelise, their skin puckers, and their flavour becomes surprisingly intense. When served alongside yoghurt, drizzled with their jammy cooking liquid, they are elevated to a whole new level. I know the concept of roasting grapes can seem a little strange to begin with, but stay with me. There are plenty of recipes using roasted grapes available and their versatility is breathtaking. From roast chicken to pizza, there are endless opportunities available.
If you’re still not entirely convinced, grapes also happen to be incredibly good for you. They contain polyphenols, powerful antioxidants, which may slow or prevent many types of cancer. The sweet globes are also full of flavonoids, which help the body to counter-act harmful free radical formation.
This easy and tasty recipe for roasted grapes with yoghurt and flaked almonds will take you less than 30 minutes from start to finish. I often roast a tray of grapes on the weekend and pull out bunches for breakfast during the week. The grapes in this gluten free recipe also make a beautiful addition on a charcuterie platter or a quick dessert when served with any ice cream of your choice. I’ve used orange juice and maple syrup to create a thick tangy cooking sauce but feel free to experiment with other flavours.
- 1kg large black seedless grapes
- 1 orange, juice and zest
- 2 tablespoons maple syrup
- 400 grams natural yoghurt
- 4 tablespoons flaked almonds
- Preheat the oven to 200C.
- Use a fork to whisk the maple syrup, orange juice and zest in a small bowl. Trim the grapes into clusters and transfer them to a roasting tray lined with non-stick baking paper.
- Pour the maple syrup mixture over the grapes and bake until they start to shrivel.
- Begin checking for doneness at 15 minutes. Once cooked to your liking, set aside to cool.
- Serve the yoghurt into four small bowls or glasses then top with the grapes and their juices, finishing with one tablespoon of flaked almonds per serve.