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Pomegranate-roasted red grapes, labneh and pistachios
Serves 6 Desserts and puddings
Ingredients
- 300g Greek yoghurt
- 4tbsp caster sugar
- 400g seedless red grapes
- 100ml pomegranate molasses
- 50g pistachio nuts, roughly chopped
- 2tbsp clear honey, to drizzle
You will need
- cheesecloth or muslin
Method
To prepare the labneh, start the day before. Simply line a sieve with a few layers of cheesecloth or muslin. Pour in the Greek yoghurt, gather the cloth up and suspend the sieve over a bowl. Excess water will drain from the yoghurt overnight, giving you a thick, creamy labneh. When ready, stir through 3tbsp of the sugar.
Preheat the oven to 180C/ 350F/Gas 4. Place the grapes, pomegranate molasses and remaining 1tbsp of sugar into a roasting tin and mix together so that the grapes are evenly coated. Roast for 10-15 minutes, keeping a close eye on them beyond 10 minutes (you want the grapes to retain their shape and texture, and not collapse too much). When ready, remove from the oven and cool a little.
To serve, spoon the labneh into shallow bowls. Top with the roasted grapes and their juice. Decorate with pistachios and drizzle honey on top to finish.
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