Pear-Apple-Cardamom butter in process

Ooh, remember that Melissa Clark recipe I discovered and mentioned a couple Wednesdays ago? It's bubbling away on the stove now, having been through the initial cook and pass through the food mill. It's the loveliest color of pink (I used red Bartletts for the pears) and the cardamom aroma is delicious. It's like comfort molecules are suspended in the air throughout my home- a treat, yes?

PS- the grape compote recipe is posted AND it does freeze and thaw beautifully. I tested it, and you'd never know. FAB!

Oh.My.Grapeness

WOW! I kept going with my grape/rosemary obsession and ended up with this unbelievably good compote. It is SO, so good. I'm not going to try and preserve it because I'm not confident about the acid level, but I think freezing it would work well. I'll try and let you know, if it lasts long enough in my fridge. All the while I was cooking it, I envisioned it as a star at any Thanksgiving table. Don't Concord grapes just scream New World to you? In any case, this would also be delicious with any grilled or roasted meat and also, I suspect, with polenta topped with melting taleggio. Have mercy. Recipe will be posted momentarily!