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| Grape And Dried Fig Slump Recipe |
Category: Desserts
Rating:
N/A
Servings: 6
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Ingredients
3 cup seedless grapes; both red and green
1/2 cup chopped dried figs
1 tablespoon sugar
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/2 cup fruity red wine, eg gamay
1/2 teaspoon finely minced fresh sage
----TOPPING----
1 1/4 cup flour
1/4 cup yellow cornmeal
1 1/2 teaspoon baking powder
2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon minced fresh sage
3 tablespoon unsalted butter
3/4 cup milk
12 hazelnuts; toasted, peeled and crush
Cooking Directions:
Preheat oven to 350 degrees.
Combine fruit, sugar, lemon zest and juice, wine and sage in an oven-safe saute pan. Bring to a boil, reduce heat, and simmer 5 minutes.
The topping: Combine flour, cornmeal, baking powder, sugar, salt, sage and butter in a processor. Pulse until butter is well distributed; add milk and pulse until just combined. Do not overmix.
Drop dough in large soupspoon-size mounds onto the fruit, allowing a little space between mounds. Cover and bake for 15 to 20 minutes. For a crisper biscuit, uncover during the last 5 minutes of baking.
Sprinkle with the optional hazelnuts and serve warm with ice cream or whipped cream.
Serves 6.
Source: The San Francisco Chronicle, November 22, 1995 Posted to MM-Recipes Digest V3 #296
desserts,fruits
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