Wednesday, November 16, 2016

Black Grape Compote

If you'd like dazzling deliciousness at one of your holiday parties this season, you need look no further than this decadent, easy, make-ahead dessert. All it takes is a little advance preparation, and you will have an unforgettable dessert that your guests will be raving about. This grape compote is an amazingly delicious topping for ice cream, pound cakes, and even blintzes at brunch. It's simple to put together, keeps for 5-7 days when covered and stored in the refrigerator, and only needs a slight warming before use. If you want to make it sinfully delicious, drizzle a bit of dark chocolate syrup on top and your guests will swoon.
Black Grape Compote
Adapted from

2 star anise pods
3 cups
Melissa’s Organic Black Grapes
1/3 cup sugar
1/4 cup fresh Meyer lemon juice
Pinch of salt
Pinch of cinnamon
Pinch of cloves
1 T. unsalted butter
Bring star anise, grapes, sugar, lemon juice, and spices to a boil in a large skillet, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until grapes burst and mixture is syrupy, 10-15 minutes. Discard star anise; whisk in 1 tablespoon unsalted butter. Cool.

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Linda said...

Great idea - I tend to make myself a jar of hot fudge sauce about once a month, and this would be a nice variation for my Blue Bell ice cream!

Miz Helen said...

Thanks so much for linking up with Full Plate Thursday! We will have an early Thanksgiving Edition on 11-22 -16, hope to see you there!
Wishing you a bountiful Thanksgiving!
Miz Helen