Grapes In Kirsch Cream Recipes

Steps:

• In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

Steps:

• At least 1 day before you plan to serve, make the ice cream: In a medium saucepan, combine sugar and 1 cup/200 milliliters of water over medium-high heat. Heat for 3 to 4 minutes, stirring until the sugar has dissolved. Add the orange and lemon zests, remove from the heat and set aside to cool down and infuse for at least 30 minutes.
• In a large bowl or pitcher, combine the yogurt, cream, orange and lemon juices. Pour in the sugar syrup, discarding the strips of zest. Stir well to combine, pour through a fine sieve and refrigerate until very cold, at least 4 hours.
• Pour mixture into an ice cream machine and churn until the ice cream is set. Transfer to a container and freeze until solid. (Can be prepared up to this point up to 1 month in advance.)
• On the day of serving, prepare the grapes: Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a medium bowl, combine grapes, muscat, honey, thyme, brown sugar and lemon zest, and stir well. Pour into a high-sided 9-by-13-inch/20-by-25-centimeter baking dish and bake for 30 to 45 minutes, stirring a few times, until the grapes have caramelized and the liquid is syrupy.
• If the juices don't thicken, pour them into a saucepan (reserve the cooked grapes separately) and reduce over medium heat until syrupy and beginning to caramelize. Turn off the heat and immediately stir the grapes back into the sauce.
• Five minutes before serving, remove ice cream from the freezer and divide between serving bowls. Spoon grapes and sauce over the ice cream and serve at once.

Steps:

• Mix cream cheese and agave nectar together in a large bowl. Stir in green grapes, red grapes, and walnuts.
• Refrigerate cream cheese mixture for at least 2 hours before serving.

Steps:

• Combine all ingredients.
• Put into 4 individual serving bowls.
• Chill for several hours and serve!

Steps:

• Place grapes, vinegar and water in a stainless-steel saucepan and bring to a boil over high heat. Reduce heat to low, cover and cook gently for about 5 minutes. The grapes will lose their red color and begin to crack open.
• Meanwhile, in a bowl combine the lemon rind, lemon juice, honey and mint leaves. When grapes are cooked, add them to lemon-honey mixture and stir well. When cool, add the Cognac. Serve in wine glasses, garnished with a spoonful of sour cream.

Steps:

• For biscuits:
• Preheat oven to 400°F. Line large baking sheet with parchment paper. Combine flour, sugar, baking powder, and salt in large bowl; whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in chocolate. Beat milk and egg in small bowl to blend. Gradually add milk mixture to dry ingredients, tossing until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured surface and gently knead 5 turns to combine. Shape gently into 8-inch-long log. Cut log crosswise into 8 rounds; shape each into 2 1/2x3/4-inch round. Arrange rounds on prepared baking sheet.
• Bake biscuits until bottoms are golden and tester inserted into center comes out clean, about 15 minutes. Cool on rack 15 minutes. (Can be made 6 hours ahead. Cool completely. Wrap in foil and rewarm in 350°F oven 10 minutes before continuing.)
• For cherries:
• Combine cherries, sugar, and kirsch in medium bowl. Let stand until sugar dissolves and juices form, tossing occasionally, about 3 hours. Strain cherry juices into heavy medium saucepan. Mix in jam. Cook over medium heat until jam melts and juices form thick syrup, stirring often, about 8 minutes. Mix syrup into cherries. (Can be made 2 hours ahead. Let stand at room temperature.)
• For topping:
• Beat cream, sugar, and kirsch in large bowl until peaks form. Cover and refrigerate up to 2 hours.
• Cut warm biscuits horizontally in half. Place bottom halves in shallow bowls. Spoon cherry mixture and cream over. Cover with biscuit tops and serve.