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-> [Desserts, Fruits] -> [Grape & dried fig slump Recipe] |
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Grape & dried fig slump
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| Artist: |
_ |
| Categories: |
Desserts, Fruits |
| Yield: |
6 |
| Rating: |
0 |
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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) |
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Procedures:
| 1 | Preheat oven to 350 degrees. | | 2 | combine fruit, sugar, lemon zest and juice, wine and sage in an oven-safe saute pan. | | 3 | Bring to a boil, reduce heat, and simmer 5 minutes. | | 4 | the topping: combine flour, cornmeal, baking powder, sugar, salt, sage and butter in a processor. | | 5 | Pulse until butter is well distributed; add milk and pulse until just combined. | | 6 | Do not overmix. | | 7 | drop dough in large soupspoon-size mounds onto the fruit, allowing a little space between mounds. | | 8 | Cover and bake for 15 to 20 minutes. | | 9 | For a crisper biscuit, uncover during the last 5 minutes of baking. | | 10 | sprinkle with the optional hazelnuts and serve warm with ice cream or whipped cream. | | 11 | serves 6. |
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