Grapes in Grappa with Mascarpone

• 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.

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

seedless red grapes, grappa, mascarpone cheese, powdered sugar, grape skins, if unavailable

Taken from www.epicurious.com/recipes/food/views/grapes-in-grappa-with-mascarpone-104087 (may not work)