GRAPES IN GRAPPA WITH MASCARPONE

Grapes in Grappa with Mascarpone image

Yield Makes 6 servings

Number Of Ingredients 7

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.