Fermented Harvest Grape & Fig Compote for Your Autumnal Boards & Toasts
With autumn in full swing, the season for entertaining, deep jewel-toned produce and decadent bites has arrived. The appeal of this easy, practically fool-proof ferment stems from its lustrous purple hues and the pronounced sweet-plus-salty flavor pairing.
Fermenting seasonal fruit is an effective way to capture the peak season flavors of produce at risk of spoiling in your fridge. Thanks to their natural high sugar and moisture content, most fruits excel at cultivating beneficial microbes. The flavor profile their fermentation yields has rich brightness and incredible depth.
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The crostini recipe that follows can be put together in a matter of minutes, and it's guaranteed to impress party and holiday guests. (It also makes a tasty solo snack to enjoy while reading or watching your favorite fall-time movie.) Feel free to substitute the cheese for plant-based alternatives or the bread for a gluten-free variety. This compote also shines as an accompaniment on a seasonal charcuterie or grazing board.
Additional Tips:
- Adding vinegar to your salt brine helps to quickly lower the pH while enabling your produce to retain some of its natural crispness.
- Mixing dried fruit like figs with fresh grapes is not just economically savvy—it also enhances mouth-feel and adds a fresh flavor component.
- Cut your grapes in half before fermenting them to help increase exposure to the brine.
- Add aromatics like orange peel, cinnamon stick, cloves or cardamom pods to infuse your compote with warmth and richness.
- Try using an immersion blender to create a decadent toast spread with any extra compote.
Ingredients
- 4 cups red seedless grapes
- 1 cup dried figs
- 2 oranges
- 2 garlic cloves, sliced
- 1 teaspoon yellow mustard seeds
- 2 tablespoons sea salt
For the brine:
- ½ cup distilled white vinegar
- 3 cups water (filtered is best)
Directions
- Cut grapes in half and place in a large bowl.
- Use kitchen shears to de-stem dried figs and cut in half lengthwise. Add to bowl with grapes.
- Using a peeler, shave strips of orange zest and add to bowl.
- Juice oranges and add to bowl.
- Add garlic, yellow mustard seeds and sea salt to bowl.
- Allow contents in bowl to sit 3-5 minutes (to release moisture).
- Pour contents in bowl into half-gallon sterilized glass jar.
- Pour in vinegar and water, making sure contents are submerged.
- Weigh down with fermenting weight, if necessary.
- Fasten carboy and ferment at room temperature 7 days.
- Transfer to refrigerator for extended storage.
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