Dried Fruit and Fresh Berry Salad
- Vegetable oil
- 8 cups seedless grapes (about 3 pounds), stemmed and halved
- 10 firm, ripe peaches, pitted and cut into 1-inch-thick slices
- Fresh fruit like strawberries, blueberries and huckleberries
- Preheat the oven to 275 degrees.
- Oil 4 baking sheets well and divide the grapes between 2 sheets and the peaches between 2 sheets.
- Bake until the fruit has reduced by about two-thirds (it should still be somewhat soft and juicy), about 2 to 3 hours; the grapes may be done sooner than the peaches.
- Let cool and combine the grapes and peaches.
- Toss with fresh fruit like strawberries, blueberries and huckleberries before serving.
vegetable oil, grapes, firm, fresh fruit like strawberries
Taken from cooking.nytimes.com/recipes/3319 (may not work)