Grape & Dried Fig Slump Recipe

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Grape & Dried Fig Slump 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 crush

A Recipe for
Grape & Dried Fig Slump

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Rev. 2:7

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Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
Mark Twain (1835 - 1910)

Grape & Dried Fig Slump

I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.”
Steven Wright

Grape & Dried Fig Slump 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

Serves: 6

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Grape & Dried Fig Slump Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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