| Level: | Easy |
| Total: | 25 min |
| Active: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 standard bottle (750 milliliters) Moscato wine
- 2 tablespoons light corn syrup
- 1 teaspoon grated fresh ginger
- 1 sprig fresh thyme
- 2 grape clusters (each about 8 ounces), stems intact
Instructions
- Preheat the oven to 400 degrees F.
- In a medium saucepan, combine the Moscato, corn syrup, ginger and thyme. Cook over medium-high heat until the mixture is reduced by 80 percent, forming a glaze, 8 to 10 minutes.
- Put the grapes in a pan, drizzle the glaze over the grapes (or lightly toss) and roast until the grapes have wilted but still retain their shape, 6 to 10 minutes.
- Serve with a cheese platter.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 126 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 11 mg |
Reviews
Geoffrey you NEVER disappoint! This recipe is simple yet elegant and delicious and pairs well with so many cheeses and meats. Great addition to any Charcuterie!
Dear Food Network, I love this show and recipes from GZ I resent your advertising Spring baking championship instead of picture of food, when I save recipe to messenger.