Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

--------------------------TOPPING-------------------------------
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)

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

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