Warning: Contains Rum
Tried Martin's idea. It looks kinda scary, but it's yummy. Here's what I did:
I Love Danish Pirates, also known as Rum Raisin Mascarpone
Take a 2-cup yogurt container and fill it with raisins, or a 1:10 ratio of blackcurrants and raisins. Fill with dark Jamaican rum. Forget about it for a while, but at least a week. Go to local amusing grocery store. For each serving you intend to make, get 3 tablespoons of chopped hazelnuts and about 1/3 cup of mascarpone cheese. Smile at the cashier cuz cashiers never have a good day. Get another bottle of rum.
Assuming you're making a single serving: in medium saucepan, melt half a tablespoon of butter. Sprinkle in three tablespoons of hazelnuts. Cook for three minutes. Shake 1/2 tsp of sugar over the nuts, and stir until they caramelize. Remove from heat. Into a serving bowl, scoop 1/3 cup mascarpone and 1/3 cup of grapes-that-God-intended, and add more rum. (Pussies ask how much, savvy?) Add sugar to taste. Stir the hazelnuts to make sure they're not burning, then spoon them over mascarpone mixture. It'll make a nifty sizzling sound, but will cool quickly. Ask yourself, "Why is the rum gone?" because you poured all that was in with the raisins into your bowl, then remember that's why you bought the other bottle. Enjoy without dropping any on your laptop.
The presentation needs work, but it's damn tasty. Especially with this much rum.
I Love Danish Pirates, also known as Rum Raisin Mascarpone
Take a 2-cup yogurt container and fill it with raisins, or a 1:10 ratio of blackcurrants and raisins. Fill with dark Jamaican rum. Forget about it for a while, but at least a week. Go to local amusing grocery store. For each serving you intend to make, get 3 tablespoons of chopped hazelnuts and about 1/3 cup of mascarpone cheese. Smile at the cashier cuz cashiers never have a good day. Get another bottle of rum.
Assuming you're making a single serving: in medium saucepan, melt half a tablespoon of butter. Sprinkle in three tablespoons of hazelnuts. Cook for three minutes. Shake 1/2 tsp of sugar over the nuts, and stir until they caramelize. Remove from heat. Into a serving bowl, scoop 1/3 cup mascarpone and 1/3 cup of grapes-that-God-intended, and add more rum. (Pussies ask how much, savvy?) Add sugar to taste. Stir the hazelnuts to make sure they're not burning, then spoon them over mascarpone mixture. It'll make a nifty sizzling sound, but will cool quickly. Ask yourself, "Why is the rum gone?" because you poured all that was in with the raisins into your bowl, then remember that's why you bought the other bottle. Enjoy without dropping any on your laptop.
The presentation needs work, but it's damn tasty. Especially with this much rum.