Preparation Method
- Preheat the oven to CONVECTION/ROAST 375°F. Grease a shallow 3-quart baking dish with the softened butter, then add the grapes. In a medium bowl, whisk together the port, brown sugar, orange zest, and salt, then pour over the grapes.
- Roast until the grapes soften and just begin toburst, about 20 minutes. Let cool for 10 minutes in the baking dish.
- Meanwhile, divide the ice cream among 4 glasses or dessert bowls. Spoon the warm grapes and their pan juices over the ice cream and top with whipped cream (if using). Sprinkle with the biscotti and serve.
Variations
CIDER APPLE SUNDAE
Substitute 1½ pounds peeled apples (such as Honey Crisp), cored and cut into 1-inch pieces, for the grapes. Substitute ¼ cup hard apple cider for the port and add 1 teaspoon ground cinnamon, ½ teaspoon allspice, ¼ teaspoon ground cloves, and 2 star anise pods along with the orange zest. Cover the baking dish with foil and roast until the apples are just tender, about 15 minutes. Remove the foil and continue to roast until the apples soften and the juices reduce and slightly caramelize, about 20 minutes. Discard star anise pods. Substitute crushed gingersnaps for the biscotti.
APRICOTS AND HONEY
Lower the oven to 350°F. Substitute ½ pounds apricots, halved and pitted, for the grapes and place in a single layer, cut side up, in the baking dish. Substitute ¼ cup honey for the brown sugar and add ½ split vanilla bean, 6 crushed cardamom pods (or ¼ teaspoon ground cardamom), and ½ teaspoon ground cinnamon along with the orange zest. Roast until the apricots soften and the juices caramelize, 20 to 30 minutes. Discard vanilla bean. Serve with chopped toasted pistachios instead of biscotti.
