This ‘recipe’ was given to me by a friend, and I can’t believe I haven’t tried this before now. The muscatels are so simple to make and full of flavour, perfect to add to a cheese board, and far less expensive than the commercially produced ones. As they need a long drying time, I start the cooking time overnight, and then continue for a few hours the next day.
Oven-Dried Muscatels
Print RecipeIngredients
- about 1 kg red grapes
Instructions
Preheat oven to 85C, fan OFF if possible.
Wash and pat the grapes dry with paper towel.
Spread them out as flat as possible on to a baking paper-lined oven tray, keeping them attached to their stems as much as possible. I snipped some of my bunches into smaller ones.
Put them in the oven for 18 hours, take a look after about 16 hours, and if you like them a little on the softer side, take them out now. I left mine for the full 18 hours.
As they cool they will harden up.
How easy is that !
