Slow-roasted grapes with grappa & gelato

by Jo Pearson | Cuisine issue #154
Serves: 6You can prepare the grapes the day before then store in an airtight container in the fridge. Bring to room temperature before serving.

500g green and red grapes
20ml olive oil
60ml grappa
600ml gelato

Preheat the oven to 150°C. Pick half the grapes and leave the remainder in small bunches. Arrange the grapes on a baking tray, in a single layer, and drizzle with the oil.

Roast for 1@1⁄2 hours or until semi-dehydrated. Drizzle the grappa over the grapes then return to the oven for a further 10 minutes. Remove from the oven and cool to room temperature.

Serve the grapes with gelato, drizzled with any cooking juices.

Wine - Grappa.


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