GRAPE, MARSALA & FIG COMPOTE
Sweet, boozy and herbaceous, this simple wine-soaked compote is a perfect accompaniment to a melty brie or a sharp Parm. Grapes – and the Marsala wine made from grapes – pack a healthy dose of resveratrol and proanthocyanidin antioxidants, which studies suggest may help reduce the risk of inflammation, blood clots, heart disease and cancer. But remember, more is not always better, especially with booze. Studies suggest that moderate red wine consumption (no more than one to two glasses a day) may help reduce the risk of heart disease, while abstainers and heavy drinkers are at higher risk. We say that eating our antioxidants (in moderation) is always a tasty and healthy solution, so pass the cheese and compote!
6 cups (1.5 L) coronation grapes (or another sweet seedless red grape variety)
2 cups (500 mL) Marsala wine
2 cups (500 mL) dried figs, finely minced
¼ cup (60 mL) rosemary, finely minced
2 tbsp (30 mL) maple syrup
Pinch each of salt and pepper, to taste
1. Place grapes in a saucepan over medium heat. Mash with a potato masher until they release their juices. Add wine, figs, rosemary and maple syrup. Bring to a simmer; allow compote to cook until compote is thick and figs and grapes are jammy and soft, about 20 minutes.
2. Season with salt and pepper.