Roasted Grape & Apple Compote

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 3 cups red seedless grapes
• 2 medium tart apples such as Granny Smith
• 1/4 cup honey
• 2 tablespoons fresh orange juice
• 1 teaspoon orange zest
• 1 cinnamon stick
• 1 small fresh rosemary sprig
• pinch kosher salt
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract
• 1/4 cup toasted sliced almonds

Instructions

1. 1Preheat the oven to 400°F and line a rimmed baking sheet with parchment for easy cleanup.
2. 2Halve the grapes and core and dice the apples into ½-inch pieces so they cook at the same rate.
3. 3Toss the fruit on the sheet with honey, orange juice, orange zest, the cinnamon stick, rosemary sprig, and salt until evenly coated.
4. 4Dot the mixture with small pieces of butter so it melts into the roasting juices.
5. 5Roast 22 to 28 minutes, stirring once halfway, until the grapes have collapsed and the apples are tender but still hold shape.
6. 6The fruit should look glossy and jammy with concentrated, slightly caramelized edges.
7. 7Remove the cinnamon stick and rosemary sprig; stir in the vanilla while the mixture is still hot.
8. 8Let the compote cool 10 minutes on the pan so the syrup thickens naturally.
9. 9Taste and adjust with an extra drizzle of honey if the fruit is especially tart.
10. 10Spoon into small bowls or jars and top each serving with toasted sliced almonds for crunch.
11. 11Serve warm over ice cream, yogurt, or pound cake, or chill and keep refrigerated up to four days.
12. 12The roasted grapes turn almost jam-like while the apple pieces stay distinct, making every spoonful bright and seasonal.