Grape & dried fig slump
Yield: 6 Servings
Ingredients:
- 3 c Seedless grapes; both red -and green
- 1/2 c Chopped dried figs
- 1 tb Sugar
- 1 ts Grated lemon zest
- 1 ts Fresh lemon juice
- 1/2 c Fruity red wine eg Gamay
- 1/2 ts Finely minced fresh sage MMMMM--------------------------TOPPING-------------------------------
- 1 1/4 c Flour
- 1/4 c Yellow cornmeal
- 1 1/2 ts Baking powder
- 2 ts Sugar
- 1/2 ts Salt
- 1/2 ts Minced fresh sage
- 3 tb Unsalted butter
- 3/4 c Milk
- 12 Hazelnuts; toasted
Instructions:
peeled -and crushed (optional) 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
