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.
Roasted Grapes with Yogurt Cream
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
- 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.
- 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)
- Combine all the ingredients and serve a generous dollop of the yogurt cream with the grapes.
Looking for a savory dish featuring roasted grapes? Try the sheet pan chicken thighs with cauliflower, grapes and crispy prosciutto, recipe here.