Double Grape, Rosemary and Pine Nut Compote

Ingredients

For the Concord grape base and the sugared pine-nuts

• 1/4
  
  cup pine nuts
  
• 1
  
  tablespoon packed light brown sugar
  
• 2
  
  cups Concord grapes
  
• 1/4
  
  cup unrefined, granulated sugar
  

To finish the compote

• 
  
  zest of 1/2 an orange
  
• 1
  
  tablespoon chopped fresh rosemary
  
• 1
  
  medium clove of garlic, peeled and thinly sliced
  
• 1/4
  
  teaspoon each of salt and fresh pepper
  
• 3/4
  
  cup black grapes
  

Directions

For the Concord grape base and the sugared pine-nuts

1. In a small skillet set over medium-high heat, toss together the pine nuts and brown sugar. Cook, stirring, until the sugar is melted, the nuts are evenly coated and the whole mess is beginning to brown, just a few minutes. Remove from heat and set aside.
2. In a medium saucepan or stock pot, toss together the grapes and sugar. Cook over medium-high heat for about 6 minutes, stirring and also mashing (with a potato masher or the like), until the sugar is dissolved, the grape skins are largely separated from the grapes and you’ve got a nice bit of juice.
3. Ready a food mill with the medium disk, and run the grape mixture through it. You should end up with about 1 cup of juice and pulp. If you can retrieve any seed-free grape skins, grab them and toss them in with the juice- yum!
   Pour this mixture into a 2 quart saucepan and move on the Part 2.

To finish the compote

1. Set the saucepan with the strained grape juice (from Part 1) over medium-high heat, and when hot, add the orange zest, rosemary, garlic, salt and pepper. Stir and bring to a boil, continuing to stir regularly so that nothing scorches.
2. After about 10 minutes, add in the black grapes. After about 10 more minutes, add in the reserved sugared pine nuts, stirring to combine well. Cook a few more minutes, and then pour into a serving bowl, or a glass dish with a cover. Use, refrigerate or freeze until you want it.