roasted grapes

Upon first reading through Nigel Slater’s Ripe, I sat with notebook and pen next to me, jotting down every recipe I wanted to start with. The page filled faster and faster, there were too many recipes, too many ideas. There, in the chapter between gooseberries and hazelnuts was a tiny mention of roasted grapes. Serve with roast pork, steak, or game birds Mr. Slater suggested. I wrote it in parenthesis, there on my page. {roasted grapes}

I pulled out my notebook last week, making a list of ‘end of summer, early fall’ meals, and there is was, almost illuminated for me. {roasted grapes} I’ll try it in something I mused. I threw the little beauties on a pan, so tight and proud dangling from their twigs, drizzled them with oil, then gave them over to the oven. A half hour later I came back and they were ready: their wrinkled jackets slouching, their cold pop now a warm, seeping juice. I let them cool, slightly, and dove in; their flavor soft and sweet, with the tiniest beginnings of a raisin. The little ovals never made it into something, not that first time. They were eaten then and there, our greedy hands and mouths stained with fruit.

Snip small bunches of grapes and place them on a sheet pan. Cover them lightly with olive oil. Roast at 400 degrees for 20-30 minutes, until the skins have started to wrinkle and the fruits are leaking juice [smaller grapes will not need as much time].

Mr. Slater recommends serving them with meat, but they can be used in any application you can dream up. Also, they are lovely just by themselves.