Roasted Grapes with Yogurt Cream

Roasting grapes brings out their natural sweetness and elevates them into an elegant, light, yet very easy dessert.  Seasoned with a sprinkling of cinnamon sugar and sea salt, the grapes soften and blister as they roast, filling the kitchen with a delicious aroma.  Served warm with a dollop of Greek yogurt, this makes a really delicious and nutritious dessert.  The cool silkiness the the yogurt is a lovely contrast to the warm, spiced grapes which  burst in your mouth.  The result is something irresistible and completely seductive.  I fancied up the Greek yogurt with a bit of whipped cream, honey and some orange flower water.  You could easily serve the grapes with ready-to-go vanilla yogurt.  This recipe was inspired by The Pastry Studio blog and the original recipe can be found here.

• Servings: 4-6
• Print

For the grapes:

• 1 lb 4 oz of red seedless grapes, divided in small clusters
• 1 T of olive oil
• 1 T sugar
• generous pinch of cinnamon
• sprinkling of sea salt

1. Preheat oven to 450 F.  Toss the grapes in the olive oil.  Place on a parchment lined baking sheet.  Sprinkle with the cinnamon sugar and finish with a sprinkling of sea salt.
2. Bake 20 minutes, tossing a few times to prevent burning.  Serve warm with a dollop of yogurt cream.

For the yogurt cream:

• 1 c Greek yogurt
• 3 T honey
• 1/2 c of heavy cream, whipped into soft peaks
• 1 t orange flower water (or 1/2 t vanilla and 1/2 t lemon juice)

1. Combine all the ingredients and serve a generous dollop of the yogurt cream with the grapes.

The seasoned grapes just before roasting.

The roasted beauties.

Dessert is served!

Looking for a savory dish featuring roasted grapes?  Try the sheet pan chicken thighs with cauliflower, grapes and crispy prosciutto, recipe here.

Still Life with Grapes and Pomegranates,” 1763, Jean-Baptiste-Siméon Chardin, Musée du Louvre, Paris