1/3 cup grappa (distilled liquor made from grape skins, it's expensive but no substitute works as well so splurge), plus ½ tablespoon
1 lemon, slivered with shredder
Mint sprigs for garnish
1 - 8 oz container of Marscapone cheese
1 - 1½ tbsp confectioners sugar, to taste

About 2 hours before serving, and okay if longer but alcohol taste increases with time, cut 3 cups of grapes, varied of colors, in half both lengthwise and widthwise and put into bowl. Toss with 1/3 cup grappa and place in refrigerator, re-tossing periodically to redistribute fluids.

Keep marscapone in refrigerator until ready to make sauce (can be done 1 day ahead but best when fresh), otherwise it tends to separate when you add the grape juice. Chop 1½ cups of green seedless grapes in a food processor until juice forms. Filter through sieve type strainer over large measuring cup until obtain ½ cup of juice. Place marscapone, along with confectioner's sugar, in bowl of mixer with standard paddle or whisk attachment. Blend on low speed as grape juice is gradually added in a steady stream. Scrape sides of bowl, then whip on medium high speed for a minute or so until sauce appears well blended and is slightly thickened. Stop blending if begins to separate (useable at this point as taste is the same but appearance rather grainy and volume is less - age and temperature of marscapone appear to be factors, but could really be a result of Roman deity interference). Stir in ½ tablespoon of grappa.

To serve place approximately 1/6 cup of sauce in either a parfait or martini glass, top with ½ cup of the assorted grapes, then garnish with lemon shredded slivers, and a sprig of mint. This dish is often served at the Grey Hare Inn as a first course to a strada dish, but can also be used as a dessert by doubling the amount of confectioner's sugar and the grappa added to the sauce.