| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Dairy | Fruits, Desserts | 6 | Servings | |
INGREDIENTS
| 3 | c | Seedless grapes; both red and green |
| 1/2 | c | Chopped dried figs |
| 1 | tb | Sugar |
| 1 | ts | Grated lemon zest |
| 1 | ts | Fresh lemon juice |
| 1/2 | c | Fruity red wine, eg Gamay |
| 1/2 | ts | Finely minced fresh sage |
| 1 1/4 | c | Flour |
| 1/4 | c | Yellow cornmeal |
| 1 1/2 | ts | Baking powder |
| 2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Minced fresh sage |
| 3 | tb | Unsalted butter |
| 3/4 | c | Milk |
| 12 | Hazelnuts; toasted, peeled and crushed (optional) |
INSTRUCTIONS
TOPPING 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 Posted to MM-Recipes Digest V3 #296 Date: Mon, 28 Oct 1996 16:20:24 +0000 From: Linda Place <[email protected]>
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