Grapes: Roasted

Whenever I envision a dish with roasted grapes, I always want to leave them on the stem for maximum presentation drama. In the end, I always remove them because they’re otherwise a pain to eat. One either needs to get the grapes off the stem with a knife and fork or sully one’s fingers and manners by picking them up, sauce and all. The dream lives on, but practicality rules the day.