Slow-roasted grapes from All About Roasting: A New Approach to a Classic Art (page 527) by Molly Stevens

  • seedless red grapes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anniemac on March 18, 2012

    I recently made these (using olive oil, rather than butter), and served them as part of a cheese plate with a local, Camembert-style cheese and some roasted almonds. The slightly tart and raisin-y grapes paired really nicely with the creamy cheese.

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