Best 5 Grape Clusters Recipes

ROASTED RED GRAPES

Steps:

• Preheat your oven to 475 degrees and position the rack in the center of the oven.
• Gently Toss the grape clusters, 2 Teaspoons of honey, olive oil, and salt in a large bowl. Spread the grape clusters on a large rimmed cookie sheet in a single layer. Turn the grapes over halfway through the baking time until they are collapsed, juicy and some what caramelized, about 15 minutes.While you wait for the grapes to roast - stir together the mascarpone, rum, zest and remaining 2 Teaspoons of honey in a medium bowl. When the grapes are done roasting remove the grapes from the cookie sheet to serving dishes. Serve warm with a dollop of the sweetened mascarpone.

ELEGANT CHEESE GRAPE CLUSTER

Steps:

• Heat oven to 350°F. Place almonds in single layer in shallow baking pan with sides. Bake at 350°F. for 8 to 12 minutes or until golden brown, stirring once. Remove from pan; cool about 5 minutes. Finely chop almonds.
• In medium bowl, combine cream cheese, Gorgonzola cheese and chives; mix well. Wrap about 1 teaspoon cheese mixture around each grape to cover; roll in chopped almonds. Place in single layer in 13x9-inch pan. Cover; refrigerate at least 1 hour or up to 8 hours before serving.
• To serve, if desired, arrange on serving platter in shape of grape cluster; garnish with parsley or grape leaves.

GLACEED FRUITS

Steps:

• Line large baking sheet with foil. Wipe fruits clean. Insert 1 skewer halfway into each fruit (excluding grape clusters).
• Combine sugar and water in heavy medium 4-inch-deep saucepan. Stir over medium-low heat until sugar dissolves. Add corn syrup and ginger. Increase heat and bring to boil, occasionally brushing down sides of pan with wet pastry brush. Attach candy thermometer to saucepan. Boil without stirring until syrup is golden amber color and candy thermometer registers 340°F, swirling pan occasionally, about 20 minutes. Remove pan from heat.
• Holding skewer, carefully dip 1 fruit into hot caramel, coating completely. Hold fruit over pan, allowing some of excess caramel to drip off. Place fruit, still on skewer, on foil-lined sheet. Repeat dipping with remaining fruits and caramel. Hook stem end of each grape cluster in tines of fork; dip into caramel to coat. Place on prepared sheet. If necessary, carefully tilt pan to submerge fruits in caramel. (Can be prepared ahead. Cranberries, strawberries and orange segments can stand at room temperature up to 6 hours. Kumquats, dried apricots and grape clusters can be refrigerated uncovered overnight.)

FROSTED GRAPES

Steps:

• Hold one grape cluster by the stem and brush lightly with egg whites. Transfer to a rack set over wax paper, then sprinkle with sugar, using fingers, turning cluster to lightly coat. Gently shake off excess sugar. Repeat with remaining clusters. Let grapes dry, uncovered, at room temperature, about 2 hours.

GRAPE CLUSTERS

Steps:

• Rinse grapes and drain well.
• Cut grapes into clusters of 3.
• Set on paper towels and let dry completely.
• Melt chocolate in the top of a double boiler over hot water. When completely melted, remove from heat.
• Place cashews in a shallow bowl.
• Holding the grape clusters by the stem, dip in the chocolate and allow excess to drain back into pan.
• Roll grapes gently in the cashews.
• Place grapes, stem side up, on waxed paper.
• Refrigerate until firm.
• Serve within 4 hours.
• Garnish with grape leaves if desired.