Roasted Red Grapes with Mascarpone and Rum

You can use any grape variety in this 15-minute dessert, though some types will collapse and get juicy more quickly than others. Adjust the baking time as needed.
This simple but elegant dessert is perfect for Thanksgiving dinner guests who opt out of pie. Watch the Video Recipe to see how this dish comes together.

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  1 lb. seedless red grapes, left on the stems and cut into small clusters
  
  


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  4 tsp. honey
  
  


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  1 tsp. extra-virgin olive oil
  
  


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  1/2 tsp. flaky sea salt
  
  


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  1/2 cup mascarpone
  
  


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  1-1/2 Tbs. regular or spiced dark rum
  
  


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  1 tsp. finely grated orange zest
  
  

Position a rack in the center of the oven and heat the oven to 475°F.

In a large bowl, gently toss the grape clusters, 2 tsp. of the honey, the oil, and the salt. Spread the grapes on a large rimmed baking sheet in a single layer and roast, flipping halfway through, until collapsed, juicy, and somewhat caramelized, about 15 minutes.

Meanwhile, stir together the mascarpone, rum, zest, and remaining 2 tsp. honey in a medium bowl.

Transfer the roasted grapes to serving dishes and serve warm, with a dollop of the sweetened mascarpone.