Roasted Grapes With Caramelized Wine And Yogurt Ice Cream Recipes

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.

ROASTED GRAPES

Steps:

• Preheat the oven to 450 degrees F.
• Put the grapes on a baking sheet and toss with the olive oil. Roast until the grapes burst and get soft, wilted and a little charred, 25 to 30 minutes.
• Serve on peanut butter toast or crostini with cream cheese, or add them to a salad. Store in an airtight container in the refrigerator for up to 1 week.

CARAMEL GRAPES

Steps:

• In a large bowl, mix together sour cream, confectioner's sugar and vanilla. Stir in grapes. Set aside.
• In a medium saucepan, combine butter and brown sugar. Stir constantly and cook over medium heat until mixture starts to thicken. It does not need to boil.
• Pour brown sugar and butter over grape mixture and stir until well blended. Chill for at least 2 hours before serving.

ICE CREAM WITH ROASTED GRAPES AND WALNUT OIL

Steps:

• Preheat broiler.
• Toss grapes with 2 teaspoons oil in a shallow baking pan and broil 5 to 6 inches from heat just until grapes burst, about 6 minutes.
• Spoon grapes with juice over scoops of ice cream, then sprinkle with nuts and drizzle each serving with 1 teaspoon of remaining oil.

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.