Grapes In Grappa With Mascarpone Recipes

GRAPES IN GRAPPA WITH MASCARPONE

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

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

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.

UPSIDE-DOWN GRAPE AND MASCARPONE CHEESECAKE

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.