Contributed by (Recipe adapted from “Dinner with Julie” at http://dinnerwithjulie.com)

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Ingredients

3 C Coronation grapes, washed and stemmed
Olive oil, for cooking
1 purple Onion, peeled and chopped
1 Tbs grated fresh Ginger
1 Garlic clove, crushed
1 tsp Curry powder or paste
2 medium ripe Pears, coarsely chopped
1 C packed Brown sugar
1/4 C Balsamic or Cider vinegar
pinch dried Red chili flakes (optional)

Instructions

Preheat oven to 450°F. Place grapes on a rimmed baking sheet, drizzle with oil and toss to
coat. Roast for 15 minutes, or until they release their juices and turn soft and squishy.
Meanwhile, heat a drizzle of oil in a medium pot set over medium-high heat and sauté the
onion for about 5 minutes, until soft. Add the ginger, garlic and curry powder and cook for
another minute. Add the pears, brown sugar, vinegar, chili flakes and roasted grapes,
scraping any juices that have collected in the bottom of the pan into the pot, and bring to
a simmer. Cook, stirring occasionally, for about 30 minutes, until thickened. Cool
completely and refrigerate for up to 2 weeks or freeze for up to 3 months. Makes about 4
cups.

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