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

1. Preheat the oven to 275 degrees.
2. Oil 4 baking sheets well and divide the grapes between 2 sheets and the peaches between 2 sheets.
3. 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.
4. Let cool and combine the grapes and peaches.
5. 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)