Recipe - Grape And Dried Fig Slump

3 cup Seedless grapes; both red
and green
One half cup Chopped dried figs
1 tablespoon Sugar
1 teaspoon Grated lemon zest
1 teaspoon Fresh lemon juice
One half cup Fruity red wine, eg Gamay
One half teaspoon Finely minced fresh sage

TOPPING
1 One fourth cup Flour
One fourth cup Yellow cornmeal
1 One half teaspoon Baking powder
2 teaspoon Sugar
One half teaspoon Salt
One half teaspoon Minced fresh sage
3 tablespoon Unsalted butter
Three fourths cup Milk
12 Hazelnuts; toasted, peeled
and crushed (optional)

Preheat oven to 350 degrees.

Combine fruit, sugar, lemon zest and juice, wine and sage in an ovensafe
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 soupspoonsize 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
Posted to MMRecipes Digest V3 #296

Date: Mon, 28 Oct 1996 16:20:24 +0000

From: Linda Place placel@worldnet.att.net