Grapes In Grappa With Mascarpone Recipes

GRAPES IN GRAPPA WITH MASCARPONE

Grapes in Grappa with Mascarpone image

Sweetened mascarpone cheese is a rich counterpoint to the refreshing grapes.

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

4 cups seedless red grapes and green grapes (about 2 pounds)
1/3 cup plus 2 tablespoons grappa*
1 8-ounce container mascarpone cheese**
3 tablespoons powdered sugar
3 1/2 teaspoons grated lemon peel
*Italian spirit distilled from the grape skins, pulp and seeds that remain after the juice is pressed out. Available at liquor stores nationwide.
**Italian cream cheese available at Italian markets and many supermarkets. If unavailable, blend 8 ounces cream cheese with 1/4 cup whipping cream and 2 1/2 tablespoons sour cream.

Steps:

Cut 2 1/2 cups grapes in half; place in bowl. Add 1/3 cup grappa. Let stand at least 3 hours, stirring occasionally.
Purée remaining 1 1/2 cups grapes in processor. Transfer to strainer set over bowl. Press on solids in strainer to extract as much liquid as possible; discard solids in strainer. Transfer 1/2 cup grape juice to medium bowl (reserve any remaining juice for another use). Add remaining 2 tablespoons grappa, mascarpone, powdered sugar and 2 1/2 teaspoons lemon peel to bowl with grape juice; whisk until well blended. (Grapes and sweetened mascarpone can be made 1 day ahead. Cover separately and chill.)
Divide mascarpone mixture among 6 glasses. Top with grape mixture. Sprinkle with remaining 1 teaspoon lemon peel and serve.

MASCARPONE AND GRAPE PUFF PASTRY BITES

Mascarpone and Grape Puff Pastry Bites image

Provided by Sandra Lee

Categories appetizer

Time 45m

Yield 12 pieces

Number Of Ingredients 5

Ingredients

1 sheet frozen puff pastry, thawed
1/4 cup store-bought crumbled bacon bits
1/2 cup mascarpone
1/2 cup halved seedless grapes
2 tablespoons chopped flat-leaf parsley

Steps:

Preheat oven to 400 degrees F.
Unfold puff pastry and cut into 3 equal pieces along the fold. Roll each sheet out slightly. Using a 2 1/2-inch cutter, cut 4 rounds out of each strip, giving you 12 rounds total. Using a 1 1/2-inch cutter, press into each round, making a solid indentation without cutting completely through the pastry.
Place rounds on a baking sheet lined with parchment paper and top with a baking rack. This will keep the rounds uniform and even as they puff up during baking. Bake until rounds are golden, about 20 to 25 minutes. Transfer to a rack to cool slightly, about 5 minutes.
Using the tip of a spoon, carefully remove the inner circle of the puff pastry creating a nest. Fill each nest with 1 teaspoon of the bacon bits and top with 2 teaspoons of the mascarpone. Garnish with grape halves and a sprinkle of parsley. Serve on individual plates or a serving platter.

GRAPPA MASCARPONE CREAM

Grappa Mascarpone Cream image

Provided by Bryan Miller

Categories dinner, dessert

Time 10m

Yield 8 servings

Number Of Ingredients 5

Ingredients

3/4 cup heavy cream, chilled
2 tablespoons granulated sugar
3/4 cups mascarpone
1 teaspoon grappa, or to taste
3 persimmons, peeled and cut in wedges

Steps:

Beat cream while slowly adding sugar until firm peaks form.
In a separate bowl, beat the mascarpone. Add the whipped cream and grappa, blending well.
To serve, slice each cake into six pieces and place on a dessert plate. Place persimmon wedges around the cake. Place about a tablespoon of mascarpone cream on each plate.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 16 grams, Protein 2 grams, SaturatedFat 9 grams, Sodium 87 milligrams, Sugar 4 grams

UPSIDE-DOWN GRAPE AND MASCARPONE CHEESECAKE

Upside-Down Grape and Mascarpone Cheesecake image

The cheese filling is spooned over red grapes-not a crust- and the fruit becomes its crowning glory.

Provided by Selma Brown Morrow

Yield Makes 8 to 10 servings

Number Of Ingredients 10

Ingredients

Nonstick vegetable oil spray
3 1/4 cups red seedless grapes, divided
2 tablespoons frozen grape juice concentrate (with Concord grapes), thawed
1 cup sugar, divided
2 teaspoons cornstarch
1 1/2 teaspoons raspberry vinegar
1 1/2 8-ounce packages cream cheese, room temperature
1 1/2 tablespoons all purpose flour
1 8-ounce container mascarpone cheese*
3 large eggs

Steps:

Preheat oven to 350°F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Puree 1 cup grapes and grape juice concentrate in blender until as smooth as possible. Pour puree into medium saucepan. Add 1/4 cup sugar and cornstarch; stir to dissolve cornstarch. Add remaining 2 1/4 cups grapes. Stir over medium heat until mixture thickens, boils, and becomes clear, 2 to 3 minutes (grapes will remain whole); mix in vinegar. Pour into prepared cake pan. Spread grapes in single layer; cool.
Beat cream cheese, flour, and 3/4 cup sugar in large bowl until smooth. Beat in mascarpone, then eggs, 1 at a time. Spoon batter over grape mixture.
Bake cake until just set in center, about 45 minutes. Place cake directly into refrigerator; chill uncovered until cold, at least 4 hours and up to 1 day.
Cut around cake. Place plate over pan; hold plate and pan together and invert. Lift off pan. Cut cake into wedges.
An Italian cream cheese; sold at many supermarkets and at Italian markets.

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