Vanilla Pod Roasted Grapes is a traditional American recipe for a snack of sweetmeat made from fresh pomegranate juice thickened and set with cornflour that's rolled in desiccated coconut powder before serving. The full recipe is presented here and I hope you enjoy this classic American version of: Vanilla Pod Roasted Grapes.
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Baked with vermouth and vanilla until they pop, these syrupy vanilla bean-roasted grapes are divine over yogurt or oatmeal—or topped with soft whipped cream. Opt for a Mexican pod for its signature spicy punch. Spoon this easy, elegant topping over everything from pancakes to yogurt to dessert.
Ingredients:
1kg seedless black or red grapes, stems removed
2 tbsp sugar
½ tsp tsp salt
1 vanilla pod, seeds scraped out, pod reserved
1 tbsp red vermouth or balsamic vinegar
Method:
Position a rack in the centre of the oven and preheat to 220°C. Place the grapes in a 22- by 33-cm baking dish.
In a small bowl, rub together the sugar, salt, and vanilla seeds, then sprinkle the mixture over the grapes. Add the vermouth and reserved vanilla pod and toss to coat.
Bake, stirring occasionally, until the grapes soften and begin to burst (25–30 minutes).
Serve warm, or set aside to cool and transfer to an airtight container. (The grapes will keep for up to 1 week in the fridge.)
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