| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy |
|
Desserts, Fruits |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Seedless grapes, both red |
|
|
and green |
| 1/2 |
c |
Chopped dried figs |
| 1 |
T |
Sugar |
| 1 |
t |
Grated lemon zest |
| 1 |
t |
Fresh lemon juice |
| 1/2 |
c |
Fruity red wine, eg Gamay |
| 1/2 |
t |
Finely minced fresh sage |
| 1 1/4 |
c |
Flour |
| 1/4 |
c |
Yellow cornmeal |
| 1 1/2 |
t |
Baking powder |
| 2 |
t |
Sugar |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Minced fresh sage |
| 3 |
T |
Unsalted butter |
| 3/4 |
c |
Milk |
| 12 |
|
Hazelnuts, toasted peeled |
|
|
and crushed optional |
INSTRUCTIONS
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
<placel@worldnet.att.net>
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