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dark grapes 450g

caster sugar 3 tbsp

brandy 2 tbsp

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1. Set the oven at 200C/gas mark 6.

2. Pull the grapes from their stalks and put them in a roasting tin or baking dish.

3. Should you have the time, halve each grape and remove the pips.

4. Sprinkle the grapes with sugar and then add the brandy.

5. Bake for 30 minutes or until the grapes have wrinkled and their juices have mixed with the melted sugar and brandy. Serve on their own, or as sauce for vanilla ice-cream.

notes

Black grapes roast beautifully, sending rivulets of juice into the sugar and brandy to make a blissful purple juice. Muscat grapes of any colour are wonderful roasted, if you can bear not eating them like sweeties straight from the vine. By all means halve and seed them if you have a mind to.

The grapes emerged wrinkled as black olives, surrounded by an intense inky moat of juice

I’m unconvinced that roasted grapes need any accompaniment, but vanilla ice-cream will bring a little luxury to the party.

You can also roast tiny apricots this way, too. Slice each fruit in half, remove the stone and place the apricots in a roasting dish. Sprinkle over the sugar and brandy and bake for 35-40 minutes at 180C/gas mark 4 until the fruit is soft and the sugar and brandy have caramelised.

It’s a contender for an accompaniment to thick, strained yoghurt – the sort you can stand your spoon up in.