Grape & Dried Fig Slump Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Seedless grapes, both red and green
1/2 cup: Chopped dried figs,
1 tbsp: Sugar,
1 tsp: Grated lemon zest,
1 tsp: Fresh lemon juice,
1/2 cup: Fruity red wine, eg Gamay
1/2 tsp: Finely minced fresh sage,
TOPPING
1 1/4 cup: Flour,
1/4 cup: Yellow cornmeal,
1 1/2 tsp: Baking powder,
2 tsp: Sugar,
1/2 tsp: Salt,
1/2 tsp: Minced fresh sage,
3 tbsp: Unsalted butter,
3/4 cup: Milk,
12: Hazelnuts, toasted, peeled and crushed (optional)
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
Source from luhu.jp
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
Source from luhu.jp