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Roasted grape and Pineapple Salsa with Delightful Palate's Stone Fruit Nectar

Roasted  Grape and Pineapple Salsa with Stone Fruit Nectar

Roasted Grape Salsa with Delightful Palate’s Stone Fruit Nectar

1 cup red grapes

1 cup cut up pineapple pieces or fresh cherries, pitted

¼ cup Stone Fruit Nectar and more to drizzle

2 green onions, chopped

1 jalapeno, seeded and chopped

½ cup red bell pepper, chopped

¼ cup cilantro, chopped

Salt and pepper

Preheat oven to 400 degrees. Line a baking sheet with foil, Place red grapes and pineapple chunks, or cherries in a medium size bowl, mix in the Stone Fruit Nectar and salt and pepper to taste. Toss together and pour onto cookie sheet and bake until the grapes have collapsed and their juices run out and the edges of the pineapple are golden and let cool. Cut the grapes in half and the cut the pineapples to the approximately the same size.

Meanwhile, in a bowl add the chopped green onions, jalapeno’s, red bell peppers, cilantro. Add the grapes, pineapple and drizzle with a few more teaspoons of Stone Fruit Nectar and salt and pepper to taste. Spoon over sliced pork tenderloin.