Ingredients
Grapes:
- 1 pound seedless green grapes, rinsed, dried and halved
- 1/2 cup honey
- 2 tablespoons brandy
- 2 tablespoons freshly squeezed lime juice
Crust:
- 40 vanilla wafers
- 4 ounces toasted walnuts
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
Filling:
- 16 ounces sour cream
- 1/2 cup packed light brown sugar
- 1 tablespoon vanilla extract
Topping:
- 3/4 cup packed light brown sugar
- 6 tablespoons unsalted butter
- 1/2 teaspoon coarse sea salt
Directions
For the grapes: Combine the grapes, honey, brandy and lime juice in a zip-top bag, seal and refrigerate for 8 to 12 hours.
For the crust: Process the vanilla wafers, walnuts and salt in the bowl of a food processor for 15 seconds or until finely ground. Add the butter and pulse 6 to 8 times to combine. Press into the bottom of an 11- by 7-inch glass baking dish. Set aside.
For the filling: Whisk the sour cream, brown sugar and vanilla together in a large mixing bowl. Drain the grapes and reserve the liquid for another use. Add the grapes to the sour cream mixture and stir gently to combine. Pour the grape mixture on top of the crust and set aside.
For the topping: Combine the brown sugar and butter in a 1-quart saucier and place over medium-high heat. Bring to a boil, stirring constantly. Stir constantly and boil for 1 minute. Remove from the heat and pour over the grape mixture. Do not stir into the sour cream mixture. Cool at room temperature for 5 minutes, and then sprinkle the sea salt on top. Chill in the refrigerator for 1 hour before slicing.
Notes
Cook's Note: You may use the reserved grape liquid to mix with your favorite adult beverage for a cocktail or with soda water for a refreshing non-alcoholic drink.
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By foodiemanandwife
on May 05, 2013
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This dessert is awesome! My family loves it. there are not many sweets that have grapes in them. The caramel is the hardest part but well worth it. This dessert is a must and will steal the show!
By coxmary_12362593
on April 27, 2013
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Desserts are supposed to be sweet, of course. Is it possible to be TOO sweet? Interesting flavor and texture combinations here, but read the ingredients carefully: the vanilla wafers are sweet cookies, the grapes are marinated for a long time in lots of honey, there is plenty of brown sugar in the sour cream layer along with the honeyed grapes, and the topping makes another layer of pure sweetness. Very rich (sour cream, butter and for our family, actually too sweet. Now to find more uses for Malden salt!
By nitamargarita06
on April 18, 2013
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I made this for Thanksgiving and never came back to review until today. It looks like a lot of people had the same trouble I did with the caramel topping: I heated it for the two minutes (or however long, I don't recall now but it just looked awful. The butter and sugar never combined so it was runny and grainy. I was making it at my Father's house, though, so I thought maybe he just had the wrong kind of butter so I went to the store and bought the kind I like to use. My second attempt at the topping was successful but not because of the new butter. I just needed to heat it longer. Once it got hot enough, it turned into nice, smooth caramel and poured nicely over the pie. It's definitely different... but very tasty. Everyone there loved it.
Read all 24 reviews