It's their time! The recipe for grape pie “with amazing ingredient”

ANDyou're tired of eating grapes to lunch? We are getting to their time, so if the harvest has already begun, but you don't know what to do with so many grapes, we have a suggestion.

This suggestion that takes a “surprising ingredients” it's from food specialist Sarah Martens to Better Homes & Gardens and promises to raise your desserts to a Michelin level. 

Although it's surprising, it doesn't mean it's rare. In fact, it probably uses this ingredient daily. 

The author of the recipe refers to the balsamic vinegar as “a startling ingredient” able to balance and compensate for all the sweetness of caramelized fruit.

Did you get any water in your mouth? Then take note of what you'll need.

Grape pie recipe “with amazing ingredient”

Ingredients

1 tablespoon of butter without salt
Seedless red and/or black grapes (about 5 mugs well filled)
1 tablespoon of thyme (preferably fresh and roughly chopped)
Pasta
1 tablespoon of sugar
1 tablespoon cornstarch
4 teaspoon balsamic vinegar
1 cream pack to beat
Pepper
2 tablespoons of confectioner sugar (sugar powder)
1 teaspoon vanilla

Method of preparation

1 . Start by preheating the oven at 180oC and then, in an oven-proof skillet, distribute the butter and cause it to melt. Add the grapes, thyme and 1/4 teaspoon pepper. Cook, stirring occasionally, until the grapes soften and some begin to burst, 8 to 10 minutes.

2 . Meanwhile, open the leafy dough and extend it in shape. In a small bowl, mix the granulated sugar and corn starch.

3 . Then, when the grapes are well softened, mix 1 teaspoon of balsamic vinegar into the mixture of grapes and sprinkle also with the mixture of sugar and corn starch.

4 . Cook and stir until the fruit juices begin to thicken, approximately within 1 to 2 minutes. Remove from the fire and carefully place the dough on the hot mixture of grapes. Trim the excess mass. Place the edges inside the frying pan lid.

5 . Bake until the dough is completely golden, ideally for 20 minutes, turning the skillet while baking. Let me rest for five minutes. Carefully, reverse the pie into a large dish to serve.

6 . In a medium bowl, beat the cream with the confectionery sugar, vanilla and the remaining 3 teaspoons of balsamic vinegar. Hit everything with a mixer until some spikes are formed. Serve the warm, whipped cream pie and this sweet and balsamic topping and, if you wish, add even more fresh thyme.