Best Health - - YOU -

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.

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