For tossing into baked goods, serving on a cheeseboard, or adding to your favorite salads.
, with these fat, juicy beauties and get results very different from what you'd see with regular raisins . Other ideas: work them into a bread pudding, use them as a more interesting accompaniment to cheeses on a cheese platter, and much, much more.
In reality, though, my tests revealed that the time savings provided by those extra steps were small and, at least in my eyes, not worth the effort of either pre-blanching the batch or hand-slicing each individual grape. That's good news, because it means less work for you. All you have to do is put the grapes on a rimmed baking sheet, pop them in a low oven, and wait.
About that caramelization I mentioned above. Fructose, the primary sugar in grapes, doesn't begin to caramelize until it hits 230°F . Given how water-laden grapes are and the fact that the water's boiling point will prevent the interiors of the grapes from surpassing 212°F , at least until a whole lot of it has cooked off, there's not much caramelization happeningthe grapes.
The last big question, of course, is storage. Fully dehydrated raisins keep for many months, if not longer, but my testing revealed that these juicier oven-dried grapes have a shorter lifespan. After about three weeks in the refrigerator, mine started to taste kind of strange...not spoiled, really, but just flat and no longer fresh. Stella's batch, meanwhile, is still going strong in her fridge after almost a month.
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