Grape & dried fig slump
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Seedless grapes; both red and green |
| ½ | cup | Chopped dried figs |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Grated lemon zest |
| 1 | teaspoon | Fresh lemon juice |
| ½ | cup | Fruity red wine, eg Gamay |
| ½ | teaspoon | Finely minced fresh sage |
| 1¼ | cup | Flour |
| ¼ | cup | Yellow cornmeal |
| 1½ | teaspoon | Baking powder |
| 2 | teaspoons | Sugar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Minced fresh sage |
| 3 | tablespoons | Unsalted butter |
| ¾ | cup | Milk |
| 12 | Hazelnuts; toasted, peeled and crushed (optional) | |
Directions
TOPPING
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
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