| 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 <placel@worldnet.att.net>
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