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Recipes

GARNACHA GRAPE & FIG COMPOTE

RECIPE BY: Dean A. Thomas CEC CCE
YIELD: 1 1/2 Quarts

“A favorite component from our pantry, perfect for a ripe fromage or roast from the pit.”

INGREDIENTS:

1 Quart Red Grapes, halved
1 Quart Dried Figs, remove stems and halve
1 C Shallots, sliced
2 TB Mustard Seeds
1 Bottle Bolero Cellars Garnacha

METHOD OF PREPARATION:

Combine all ingredients. Simmer until au sec (nearly dry). Cool and enjoy with your favorite ripe cheese or roast.

Bon Appétit!


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