Baked Ricotta with Harvest Grapes

Name: Baked Ricotta with Harvest Grapes
Ingredients: Unsalted butter or oil, for the pan; 1 pound fresh whole-milk ricotta; 1/2 cup sour cream; 1/3 cup sugar; 1/4 cup whole milk; 2 1/2 tablespoons finely grated lemon zest (from about 1 1/2 lemons); 2 tablespoons all-purpose flour; 2 large eggs, plus 2 large egg yolks; Pinch of fine salt; 3 cups purple seedless grapes (about 1 pound); 1/4 cup grape juice or 1/2 cup Pinot Noir; 1 teaspoon honey; 1/4 teaspoon pure vanilla extract; 1 teaspoon freshly squeezed lemon juice, plus 1/2 teaspoon finely grated lemon zest (about 1/2 a lemon)