Grape Yoghurt Bake Recipes

ROASTED GRAPES WITH YOGURT

Steps:

• Break grapes into clusters of 5 or 6 grapes. Arrange on baking sheet and drizzle with oil.
• Sprinkle with salt and pepper if desired. (I love the pepper).
• Roast at 450F for ~ 15 minutes until skins are slightly crisp but grapes are still soft inside. Check several times.
• Serve warm or at room temperature with the yogurt.
• I like them warm with the yogurt almost frozen. Makes a delish lunch.
• Yummy!
• If you feel you want to serve them hot out of the oven, hold the thicker stem part of the cluster, using a fork placed between grape and stem and pull grape off.

YOGURT GRAPE SALAD

Steps:

• Process first five ingredients in a food processor until smooth. Place grapes and yogurt mixture in a bowl; toss to coat. Refrigerate until serving.

GRAPES WITH LEMON-HONEY YOGURT

Steps:

• In a small bowl, combine the first five ingredients. Divide grapes among eight serving bowls. Top with yogurt mixture; sprinkle with almonds.

ROASTED GRAPES WITH CARAMELIZED WINE AND YOGURT ICE CREAM

Steps:

• At least 1 day before you plan to serve, make the ice cream: In a medium saucepan, combine sugar and 1 cup/200 milliliters of water over medium-high heat. Heat for 3 to 4 minutes, stirring until the sugar has dissolved. Add the orange and lemon zests, remove from the heat and set aside to cool down and infuse for at least 30 minutes.
• In a large bowl or pitcher, combine the yogurt, cream, orange and lemon juices. Pour in the sugar syrup, discarding the strips of zest. Stir well to combine, pour through a fine sieve and refrigerate until very cold, at least 4 hours.
• Pour mixture into an ice cream machine and churn until the ice cream is set. Transfer to a container and freeze until solid. (Can be prepared up to this point up to 1 month in advance.)
• On the day of serving, prepare the grapes: Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a medium bowl, combine grapes, muscat, honey, thyme, brown sugar and lemon zest, and stir well. Pour into a high-sided 9-by-13-inch/20-by-25-centimeter baking dish and bake for 30 to 45 minutes, stirring a few times, until the grapes have caramelized and the liquid is syrupy.
• If the juices don't thicken, pour them into a saucepan (reserve the cooked grapes separately) and reduce over medium heat until syrupy and beginning to caramelize. Turn off the heat and immediately stir the grapes back into the sauce.
• Five minutes before serving, remove ice cream from the freezer and divide between serving bowls. Spoon grapes and sauce over the ice cream and serve at once.