Active Time

　　15 min

　　Total Time

　　1 hr

　　Juicy, buttery roasted grapes top this simple ricotta dessert.

　　

Ingredients

Makes 6 servings

　　2 tablespoons unsalted butter, melted, divided

　　1 tablespoon plain fine dry bread crumbs

　　1 2/3 cups whole-milk ricotta (15 ounces)

　　2 large eggs

　　1/4 teaspoon cinnamon

　　1/8 teaspoon salt

　　5 tablespoons sugar, divided

　　1 1/2 tablespoons pine nuts, toasted

　　2 cups red seedless grapes (3/4 pound), halved

　　1 tablespoon balsamic vinegar

　　

Step 1

Preheat oven to 375°F with racks in middle and lower third.

　　

Step 2

Butter a 9-inch glass or ceramic pie plate with some of butter, then spread bread crumbs in plate to coat.

　　

Step 3

Blend ricotta, eggs, cinnamon, salt, and 3 tablespoons sugar in a blender until very smooth, about 2 minutes. Pour batter into pie plate and sprinkle with nuts. Bake in middle of oven until puffed, golden, and just set, about 25 minutes. Cool pudding on a rack.

　　

Step 4

While pudding bakes, toss grapes with remaining butter, remaining 2 tablespoons sugar, and vinegar in a small shallow baking pan and let macerate.

　　

Step 5

Increase oven temperature to 425°F.

　　

Step 6

Roast grapes in lower third of oven, shaking pan occasionally, until tender but not falling apart, 10 to 12 minutes. Cool grapes until just warm and serve alongside pudding.