Pistachio Crisps with Mascarpone Cheese and Grape Compote
Pistachio Crisps with Mascarpone Cheese and Grape Compote is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Stir grapes and sugar in heavy large skillet to coat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionStir 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.).
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.).
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.