Honey-Roasted Grape Trifles with Vanilla Bean–Mascarpone Cream
Makes 8 to 10 servings
2 pounds black seedless grapes, stemmed
3 tablespoons honey
1 tablespoon olive oil
1 tablespoon butter, cut into pieces
Vanilla Bean–Mascarpone Cream (recipe follows)
1 (7-ounce) package crunchy ladyfingers
Garnish: honey, chopped pistachios
1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
2. On prepared pan, toss together grapes, honey, olive oil, and butter; spread in a single layer. Bake until grapes release their juices, 30 to 35 minutes. Let cool completely.
3. Divide grapes among individual serving dishes. Top with desired amount of Vanilla Bean–Mascarpone Cream and ladyfingers. Drizzle with honey, and sprinkle with chopped pistachios, if desired.
Vanilla Bean–Mascarpone Cream
Makes approximately 4 cups
2 (8-ounce) containers mascarpone cheese, softened
1 vanilla bean, split lengthwise, seeds scraped and reserved
2 tablespoons firmly packed brown sugar
½ cup heavy whipping cream
In a large bowl, beat mascarpone, reservedvanilla bean seeds, and brown sugar with a mixer at medium speed until mixture is smooth. Add cream; beat until mixture is smooth and fluffy. Cover and refrigerate for up to 3 days.
Crunchy ladyfingers and flavorful pistachios lend delicious contrast to our Honey-Roasted Grape Trifles, which feature black seedless grapes—tossed with honey, olive oil, and butter, and cooked until bursting—and swirls of richly decadent vanilla bean–mascarpone cream.
Pear Crostata
Makes 6 to 8 servings
5 cups 100% pomegranate juice
½ cup plus 2 tablespoons granulated sugar, divided
3 (4-inch) cinnamon sticks
Peel of 1 medium orange
3 medium Bartlett pears, firm but ripe (approximately 6 ounces each), peeled and halved lengthwise
1½ cups sliced almonds
1½ cups confectioners’ sugar
1 egg white
¼ teaspoon almond extract
¼ teaspoon kosher salt
Piecrust Dough (recipe follows)
1 large egg
1 tablespoon water
In a small Dutch oven, combine pomegranate juice, ½ cup granulated sugar, cinnamon sticks, and orange peel. Bring to a boil over high heat, and boil for 5 minutes. Reduce heat to low. Add pears, cover, and simmer
