Oven-roasted grapes

Time 15 minutes
Yields Serves 8 to 16
Oven-roasted grapes

Heat the oven to 200 degrees.


In a small saute pan heated over medium heat, toast the fennel seeds until they are lightly colored and fragrant, 2 to 3 minutes, stirring or shaking the pan frequently. Grind the fennel seeds to a fine powder using a mortar and pestle or coffee grinder.


Wash the grapes, and clip them into small clusters. Place the clusters in a large bowl and drizzle over the grapeseed oil. Toss the clusters so all the grapes are coated. Sprinkle over the fennel powder and sea salt, then toss again to make sure the spice and seasoning is evenly distributed over the grapes. Place the prepared clusters on a baking sheet.


Roast the grapes until they are well-shriveled but not burnt, 2 to 3 hours.


Eat the grapes hot or at room temperature. Roasted grapes will keep for 2 days, unrefrigerated.

This is a wonderful accompaniment for cheeses, other fruits and even over ice cream. Adapted from Full of Life Flatbread in Los Alamos.

If it’s entertaining, Jessica Gelt has likely covered it. Since joining the Los Angeles Times in 2003, she has written about television, music, movies, books, art, fashion, food, cocktails and more. She once played bass in a band with an inexplicably large following in Spain, and still gets stopped by fans (OK, maybe a fan) on the streets of Barcelona. She loves dive bars and very dry martinis with olives, though never simultaneously.
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