grape walnut compote

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~grape walnut compote~

Wrinkled crinkled grapes~~what to do with them? There’s even a children’s ‘novel’ on this issue~~it’s called, what else, but ‘Wrinkled Crinkled Grapes’ (Carla Hook, PhD) Sirocco, the big purple dinosaur like character, has a problem, what to do with them? Should he freeze them, put them in batter, trample and make wine~~oh, the dilemma!

Now, I just know many of ya’ll reading this post are saying the same thing! Well, being the cost-saving, penny pinching person I am when it comes to food~~hate throwing it out~~I decided to fry/saute these almost raisin looking critters and make grape walnut compote~hummmm, give me some ideas for serving them in the comments, foodie luvs!

You’re gonna be amazed at what happened~~like a plastic surgeon’s facelift~~these shriveling, wrinkled old grapes regained their plumpness of their youth! And, with the splash of wine, a tad of sugar, some crunchy walnuts, and, always fresh herbs, they’re a burst of happiness. I’m sure Sirocco and his buddy, Zephyr, would approve of them. Here’s to ~peace & not wasting food~ xoxo ally
~grape walnut compote~
Makes: About 1 1/2 cups
What you need:
1 cup red grapes (old, maybe shriveling~~you might look at them and think, no good, throw them out!)
1 Tbl. butter
Pinch of sea salt
2 Tbl. sugar
1/3 cup walnuts, coarsely chopped
1/4 cup red wine
1 Tbl. lemon thyme, fresh
1 Tbl. fresh mint, chopped
Thyme Sprigs (garnish)
~grape walnut compote~
What you do:
Over medium heat using a skillet, melt the butter. Add the grapes and sugar and toss, blend and cook about 10 minutes. Turn the heat to medium high, add the walnuts, blend and toss well cooking another about 3-5 minutes.

Deglaze the skillet with the wine, scraping and cleaning the skillet, and tossing the grapes/nuts. Turn off the heat, add the mint and thyme when ready to serve. Toss and blend.
~grape walnut compote~
©alice d’antoni phillips

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