Dried Fruit Slump

Serves 8

A slump is in the cobbler family which is some kind of dough placed on top of fruit. Slump apparently refers to the fact that the dish will fall over on the plate when served. This version, made with dried fruit, will see you all through winter.

  • 2 cups fruity wine, such as Riesling
  • 1 cup water
  • 1 cup dried golden figs, halved
  • 1 cup dried apricots, halved
  • 1 cup pitted prunes, halved
  • 1 cup dried cherries or cranberries
  • 2-inch piece fresh ginger, peeled and cut into matchsticks
  • ½ vanilla bean, split lengthwise
  • 1½ cups all-purpose flour (a soft flour like White Lily is best)
  • 2 tablespoons sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold butter, cut into pieces
  • ⅔ cups buttermilk

Combine all ingredients up to vanilla bean in a 12-inch cast iron skillet. Bring mixture to a boil, reduce heat and simmer over medium low while preparing biscuits. In a bowl, whisk together flour, sugar, soda and salt. Cut in butter with a pastry cutter or knives. Stir in buttermilk until just combined. Drop 8 biscuits on top of simmering fruit. Cover tightly with foil sprayed with nonstick spray and cook for 12–13 minutes, or until biscuits are puffed and cooked through. Meanwhile, preheat broiler. Place skillet at least 6 inches away from element and cook for 1–2 minutes, or until golden brown.