Pistachio Crisps With Mascarpone Cheese And Grape Compote Recipes

PISTACHIO CRISPS WITH MASCARPONE CHEESE AND GRAPE COMPOTE

Steps:

• For compote:
• Stir grapes and sugar in heavy large skillet to coat. Let stand 5 minutes. Add juice concentrate and spice powder. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until syrup thickens enough to coat spoon, about 30 minutes. Pour compote into sieve set over medium bowl; drain grapes well. Transfer grapes to another medium bowl. Refrigerate grapes and syrup separately until cold, about 1 hour. (Can be made 1 day ahead. Cover each; keep refrigerated.)
• For mascarpone cream:
• Place mascarpone in small bowl; sift sugar over. Scrape in seeds from vanilla bean; stir to blend. Chill at least 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)
• For crisps:
• Line 2 large rimmed baking sheets with parchment paper. Blend powdered sugar and nuts in processor until nuts are finely chopped. Sprinkle 10-inch square area on work surface with 1/3 cup nut sugar; top with pastry sheet. Sprinkle pastry with 1/3 cup nut sugar. Roll out pastry to 12-inch square. Roll up into 12-inch-long log. Cut into sixteen 3/4-inch-wide rounds. Roll out each to 4-inch-diameter round, sprinkling with more nut sugar as needed to prevent sticking. Arrange rounds on prepared sheets. Cover and chill at least 30 minutes.
• Preheat oven to 375°F. Bake pistachio rounds uncovered until brown on bottom and golden on top, reversing sheets after 10 minutes, about 16 minutes total. Transfer crisps to racks and cool. (Can be made 1 day ahead. Store airtight at room temperature.)
• Spread 2 tablespoons mascarpone cream on each of 8 crisps. Place on plates. Spoon cooked grapes atop cream. Cut 8 crisps in half. Drizzle each dessert with grape syrup, then garnish each with 2 crisp halves, grape cluster, and mint.
• *Italian cream cheese; available in the cheese department of many supermarkets and at Italian markets.

PARMESAN PISTACHIO CRISPS

Steps:

• Preheat oven to 350°F with rack in middle.
• Place silpat on a large baking sheet, or if not using a silpat or nonstick baking sheet, line a large baking sheet with parchment. Put rounded teaspoons of cheese 2 inches apart on baking sheets and spread each into a 1 1/2 inch circle.
• Sprinkle each round lightly with chopped pistachios (about 1/8 teaspoon for each) and bake until just golden, 6 to 8 minutes.
• Let crisps cool on sheet 1 minute then transfer to a rack to cool completely. Bake more crisps in same manner on cooled sheet, wiping nonstick or silpat in between batches (if using), or replacing parchment with each new batch.