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 crush
A Recipe for
Grape & Dried Fig Slump
Without ice cream, there would be darkness and chaos. |
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To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
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This Recipe for Grape & Dried Fig Slump is one of thousands in the Recipes-to-go Dessert Cookbook.
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| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
This is a recipe for Grape & Dried Fig Slump from the recipe cookbook of Recipes-to-go (Dessert)
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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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
Serves: 6
Grape & Dried Fig Slump Recipe brought to you by Recipes To-Go