Dried Fig, Apricot, and Cherry Slump
A warm and comforting dessert featuring a medley of dried fruits - figs, apricots, cherries, and raisins - simmered in white wine and topped with tender buttermilk biscuits. The fruit mixture is enriched with crystallized ginger and vanilla, while the biscuits are finished with a cinnamon-sugar topping.
Ingredients
- •2 cups fruity white wine (such as Riesling)
- •1½ cups water
- •1 cup dried black Mission figs
- •1 cup dried apricot halves
- •½ cup dried tart cherries
- •½ cup golden raisins
- •¼ cup crystallized ginger
- •¼ cup sugar
- •2 tablespoons fresh lemon juice
- •½ whole vanilla bean
- •1½ cups all purpose flour
- •4 tablespoons sugar
- •¾ teaspoon baking soda
- •½ teaspoon fine sea salt
- •6 tablespoons chilled unsalted butter
- •⅔ cup chilled buttermilk
- •⅛ teaspoon ground cinnamon
- •1 cup heavy whipping cream
Cooking Instructions
- 1.
Combine first 9 ingredients in 12-inch broilerproof skillet with 3-inch-high sides or wide 3-quart stovetop casserole dish. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Reduce heat to low and simmer 2 minutes. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
10 min
- 2.
Whisk flour, 2 tablespoons sugar, baking soda, and sea salt in medium bowl to blend. Add butter and rub in with fingertips until very coarse meal forms (butter pieces will be reduced to size of small peas). Add buttermilk and stir just until dough comes together (dough will be slightly wet). Mix remaining 2 tablespoons sugar and cinnamon in small bowl to blend.
15 min
- 3.
Return dried fruit mixture to simmer. Using generous 1/4 cup biscuit dough for each, scoop 8 mounds of dough atop simmering fruit mixture, spacing apart. Sprinkle cinnamon sugar over each biscuit. Cover skillet tightly and simmer over medium-low heat until biscuits are puffy and cooked through (tester inserted into center of biscuits comes out clean), about 12 minutes. Remove skillet from heat. Let slump stand uncovered 15 minutes.
27 min
- 4.
Meanwhile position rack in upper third of oven at least 6 inches from heat source and preheat broiler. Broil slump just until biscuit tops are light golden, watching closely to prevent burning, 1 to 2 minutes.
2 min
- 5.
Divide fruit slump among bowls. Pour chilled cream over each and serve.
5 min