These grapes, adapted from a recipe by Clark Staub at Full of Life Flatbread in Los Alamos, Calif., are a wonderful accompaniment for cheeses, other fruits and even over ice cream. Staub also uses the grapes — first featured in a 2012 story on the restaurant by Jessica Gelt, Flatbread brings the world to Los Alamos — as a garnish for his Fig and Prosciutto Flatbread.
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.
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