Roasted grapes with yogurt
These roasted grapes with yogurt are simple but feel surprisingly elegant, like dessert and breakfast had a very good idea together. Fresh grapes go into the oven just long enough to slump, blister, and release their juices, which turn into a glossy, jammy syrup right on the pan. Spoon them while they’re warm over a bowl of thick, tangy yogurt, and you get this beautiful contrast: cool and creamy underneath, sweet and roasty on top.
Ingredients
Instructions
Heat oven to 375°F (190°C).
Place grapes/berries on a small baking tray or in a dish. Dot with butter, and maple syrup if using.
Roast 10–15 minutes until soft and just starting to burst.
Spoon yogurt into bowls and top with warm roasted fruit and pan juices.
Notes
It’s a lovely, lighter way to end a rich meal, especially alongside a harvest or coastal-inspired menu where fruit would have played a big role. You only need a few ingredients, there’s no complicated prep, and it looks far fancier than the effort it takes. Serve it in little bowls or glasses, maybe with a sprinkle of nuts or seeds if you like, and you’ve got a dessert that feels both modern and quietly old-world at the same time.
Decorate with a few leave of fresh sweet herbs, like lemon vervain, lemon balm, mint or basil. Other option is scattering a few chopped nuts (walnuts, almonds, pistachios) on top.
Variations
Substitute butter with 1 tablespoon of olive oil or a flavorless oil.
You can cook berries, fresh or frozen, in the same way and serve them with yogurt.
Source
Food in U.S.A.