Best Roasted Pears And Grapes Recipes

ARUGULA SALAD WITH PEARS, OVEN-DRIED GRAPES, AND ROASTED-SHALLOT VINAIGRETTE

Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette image

Categories Salad Blender Fruit Leafy Green Onion Side Bake Thanksgiving Vegetarian Pear Arugula Fall Healthy Grape Shallot Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds seedless red grapes, stemmed
4 teaspoons plus 3/4 cup extra-virgin olive oil
4 shallots (about 4 ounces), peeled
1/4 cup Sherry wine vinegar
2 tablespoons honey
12 ounces arugula (about 16 cups), tough stems removed
3 ripe pears, quartered, thinly sliced

Steps:

Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. Do ahead: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.
Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper.
With blender running, gradually blend in remaining 3/4 cup oil. Do ahead: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.

ROASTED PEARS AND GRAPES

Roasted Pears and Grapes image

This is posted for the World Tour 2005 RecipeZaar event. I haven't tried it yet, but it looks so yummy, I couldn't resist posting it for later use. The source is Lidia's Italian American Kitchen by Lidia Matticchio Bastianich.

Provided by PanNan

Categories Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups red seedless grapes
1 cup sugar
2/3 cup moscato" "or other fruity white wine
2 lemons, juice of, only
2 tablespoons apricot jam
1/2 vanilla bean, split lengthwise
3 bosc pears, ripe but firm

Steps:

Preheat oven to 375°F Place grapes in an 11 X 7 inch baking dish.
Stir the sugar, Moscato, lemon juice, apricot jam, and vanilla bean in a bowl until blended. Pour over the grapes.
Cut pears lengthwise through the core, and remove the stems, cores, and seeds. Place the pears, cut side up, between the grapes.
Bake, uncovered, until the pears are tender and the liquid is thick and syrupy (50 min - 1 hour).
Remove the pears, and let them rest until the syrup thickens - about 10 minutes.
Serve warm with some grapes and syrup drizzled over the pears.

Nutrition Facts : Calories 255.7, Fat 0.2, Sodium 6, Carbohydrate 62.1, Fiber 3.1, Sugar 52.8, Protein 0.8

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