Tuesday, February 19, 2013

Slow-Roasted Grapes

By Diana Hsieh

I've made these slow-roasted grapes quite a few times now... and they're amazing! They're really easy too. However, I recommend using coconut oil instead of olive oil. They're much yummier that way. Plus, don't bother with the parchment paper.

Basically, wash a hefty bag of seedless grapes. Either remove the grapes from the stems entirely -- or cut up the stems into small bunches of just a few grapes each.

Melt a tablespoon or two of coconut oil on a cookie sheet in the oven at 250 F. Put the grapes into a roomy metal bowl, then pour the coconut oil over them, and gently mix them. (You can also toss in a bit of salt here too.)

Return the grapes (and any extra coconut oil) to the cookie sheet, spreading them out nicely. Roast them for two to four hours at 250F, until they're shriveled and caramelized. The time is pretty flexible, but I've found that I prefer them more deeply roasted -- meaning, in the three to four hour range.)

Then... NOM. Be careful how many you eat though. They're a bit too easy!

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