Grape & Dried Fig Slump Recipe




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

 

This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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This is a recipe for Grape & Dried Fig Slump from the recipe cookbook of Recipes-to-go (Dessert)


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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




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Grape & Dried Fig Slump

Life is uncertain. Eat dessert first.

Ernestine Ulmer






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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