This grape, fig and marsala wine compote is a naturally vegan, gluten free fruit spread accompaniment with crackers or cheese.
Since I’ve moved into my house, I’ve been having so much fun organizing my kitchen and my office, but I’m most excited to entertain. This easy Grape, Fig & Marsala Wine Compote is a must for any cheese and cracker board for your next wine lovers night.
How to Make Grape, Fig & Marsala Wine Compote
I wish I could say this is a fancy recipe, but this Grape, Fig & Marsala Wine Compote is probably the easiest part of entertaining. I start with super sweet seedless grapes and a handful of my favourite dried fruit- figs. Throw a handful of rosemary in for good measure and a good few glugs of marsala wine and BRING ON THOSE CRACKERS (and the leftover marsala, please!).
I like to make a double or triple batch of this Grape, Fig & Marsala Wine Compote so that I can have some for myself, and make a bit extra to give away as hostess gifts. I put them into cute little mason jars, get my canning gear on and get them ready for giveaways. I’ve written extensively about canning before so you should check this link out to learn more.
My husband actually just ate this right off a spoon and I guess I did too with all of the taste “testing” I did, so I totally cannot judge.
So tell me, lovelies:
What are some of your favourite dishes for entertaining?
Have you tried this Grape, Fig & Marsala Wine Compote?
What do you like pairing your fruit compote with?
Leave me a comment below and let me know your thoughts!
Grape, Fig & Marsala Wine Compote
- Place the grapes in a saucepot over medium heat. Mash with a potato masher until they release their juices. Add in the wine, figs, rosemary and maple. Bring to a simmer and allow the compote to cook until the compote is thick and the figs and grapes are jammy and soft, about 20 minutes.
- Season with a pinch each of salt and pepper, to taste.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.