Olive-oil gelato sundae with roasted grapes and rosemary caramel

Grapes and caramel keep. An assembled sundae does not — scoop to order. Loosen leftover caramel in a warm water bath, not a microwave.

• Seedless red grapes1 lb
• Olive-oil or vanilla gelato2 cups
• Heavy cream0.25 cups
• Toasted pine nuts0.25 cups
• Sugar0.5 cups
• Rosemary1 ea
• Unsalted butter2 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

25 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for olive-oil gelato sundae with roasted grapes and rosemary caramel, not a certified kitchen test.
2. Amounts below are one batch: 4 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 2 days ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. No heat. Assemble from cold ingredients. Keep covered until service.
5. Hold time is short (5 min). Finish close to service. Do not guess a longer hold.
6. Leftover route: Grapes and caramel keep. An assembled sundae does not — scoop to order. Loosen leftover caramel in a warm water bath, not a microwave.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.