Roasted Grapes with Shallots & Thyme

Grapes have always been one of my favorite fruits.  I remember as a kid in summertime I used to love freezing them.  Cool and refreshing, yes, but also so incredibly sweet (if you’ve ever had ice wine, you’ll know what I mean).  Roasting also brings out grapes’ natural sweetness.  I serve my roasted grapes with pan-seared chicken cutlets and thyme-buttered orzo, for a delicious take on the classic chicken with grapes.  It goes to show, grapes can be much more than a snack or a pretty addition to a cheese platter.

A Couple Ideas for Variations:  Just a couple things I want to mention.  I used thyme (not only because it goes so well, but also because I seriously love it), but I also think tarragon would be great in this dish.  Also, I deglaze the pan with a little red wine vinegar, but if you prefer you can use red wine instead.  To do so, omit the sugar and add a splash (maybe 1/4 c cup or so) of red wine (off the flame), then cook until reduced by half and proceed with the recipe.  Oh, one last thing…it might be fun to try a green grape variation with white wine vinegar (or whine wine) and maybe some fennel, in which case I would definitely go with tarragon to accent the licorice-y flavor of fennel (and maybe serve it with pan-seared or poached fish!).  Ok, I’m pretty excited now.  ;) Roasted Grapes with Shallots & Thyme

(Yield:  2 servings)

4 oz (about 8 small) shallots or pearl onions

1 tsp olive oil

1 tsp butter

1 tsp sugar

1 TB red wine vinegar

2 tsp minced fresh thyme

9 oz (about 1 1/2 c) seedless red grapes, rinsed and drained

Salt and pepper

Prepared thyme-buttered orzo (for serving)

Pan-seared chicken cutlets (for serving)

Preheat oven to 325F.  Peel shallots (or pearl onions) by cutting off the stem end, then carefully using a sharp paring knife to remove the papery outer layer.  Put the oil and butter in a medium oven-safe skillet over medium heat; when the butter is melted, add the shallots and sauté until starting to brown (about 7 minutes), stirring occasionally.  Turn off heat and add the sugar and vinegar (which will bubble vigorously); once the vinegar stops bubbling, add the thyme and grapes.  Add a pinch of salt and pepper and give everything a stir.  Roast for about 25 minutes (stirring occasionally), until the shallots are tender and golden caramel-colored in places, and the grapes are soft but still hold their shape.

Serve the roasted grapes and shallots alongside orzo and pan-seared chicken cutlets, if desired.