Then, I mixed together 1 tablespoon of golden syrup, 1 tablespoon of honey, and 1 tablespoon brandy.
I live dangerously. You can always not put in any one or two of these ingredients. However, make sure you substitute by adding equivalent liquid to the damn thing. Otherwise, this recipe is JUST NOT DONE.
Add the grapes to this, and let macerate for a day. Or two if you like.
Drain off the liquid (I made grape martini with the liquid… thoroughly satisfying) and reserve the grapes.
Crush 300 gm. ginger biscuits till it is powdered coarsely. That’s right. Ginger biscuits. Add 3 tablespoons of melted butter.
Put the thing in an 8 x 8 pan. Press down.
Let rest in a fridge for 30 minutes. Let it set down.
Meanwhile, crack open a big 500 gm. can of Saffron flavored Amul Shrikhand. Yes, this is in lieu of using the equivalent amount of sour cream and vanilla and sugar. However, this is gorgeous.
Combine grapes with this, and stir thoroughly. Bring out the ginger biscuit base and spread this over it evenly.
Combine 50 grams of butter with 60 grams of dark brown sugar. Add 100 ml. heavy cream when the butter-sugar mixture boils up thoroughly.
Pour over the grapes. Let set for one hour.
It does not look pretty. It also is pretty messy.
But it is amazing.
I repeat. Amazing.
May I marry you Alton Brown? We can make grape pie together.
Who says food has to be pretty in order to be tasty? Whoever said it had never had this.
Pie. Grape pie.