serves 4
1/2 # seedless red grapes, stemmed and washed
1/4 cup fresh grape juice *
1/4 cup apple cider vinegar
1/4 cup sugar
1/2 cup toasted pine nuts
2 Tbl fresh parsley leaves, thinly sliced
1 Tbl fresh mint, thinly sliced
1 tsp finely grated lemon zest
1/2 small garlic clove, minced
1 Tbl extra-virgin olive oil
Preheat an oven to 250°F. Spread red grapes over rimmed, parchment-lined baking sheet. Roast for about two hours, until wrinkly but still plump, about half their original size. Remove from the oven and allow to cool, without touching, to room temperature.
In a small sauce pot, combine the grape juice, cider vinegar and sugar. Over medium-high heat, bring to a boil. Simmer until reduced to about 1/4 cup. Remove from the heat and cool to room temperature. When cool, the syrup should be the consistency of runny honey. If it’s too thick, add just a touch of water and stir to combine.
When ready to serve, pick up the grapes from the baking sheet, one by one, using your hands, and add to a medium bowl. (Do not scoop them up with a spoon or spatula - Be very gentle!) Add the syrup, toasted pine nuts, parsley, mint, lemon zest, minced garlic and olive oil to the grapes. Stir very gently with a rubber spatula, until just combined. Serve at room temperature.
* You don’t need a juicer for this – Add a handful or two of tasty seedless green grapes to a food processor or blender. Puree them, then press through a fine sieve. Any leftover juice makes for a delicious drink.
SERVED AT THIS DINNER PARTY
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