Recipes
Vanilla Bean-Roasted Grapes
Spoon this easy, elegant topping over everything from pancakes to yogurt to dessert.
- Makes
3 cups
- Time
35 minutes
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.
Featured in “Why True Vanilla Is Worth the Splurge” by Rebecca Firkser in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.
Ingredients
- 2 lb. seedless black or red grapes, stems removed
- 2 Tbsp. sugar
- ½ tsp. kosher salt
- 1 vanilla bean, seeds scraped, pod reserved
- 1 Tbsp. red vermouth or balsamic vinegar
Instructions
Step 1
Position a rack in the center of the oven and preheat to 425°F. Place the grapes in a 9- by 13-inch baking dish.
Step 2
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.
Step 3
Bake, stirring occasionally, until the grapes soften and begin to burst, 25–30 minutes.
Step 4
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.)
- Position a rack in the center of the oven and preheat to 425°F. Place the grapes in a 9- by 13-inch 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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