Chai-Poached Apple SlumpFran Costigan | Delicious Living
- Serves: 6 people
- Calories per serving: 227
Slumps (aka grunts) are juicy fruit fillings cooked in tightly covered saucepans under a soft, cakelike biscuit topping. Use any seasonal fruit combination, but maintain the fruit-to-juice ratio. You can also cook the fruit a day ahead, and then reheat before finishing the recipe. Don’t peek before the minimum cooking time because the biscuits need to steam undisturbed. Serve with nondairy coconut ice cream.
- Make filling: In a 4-quart saucepan or deep sauté pan (9–12 inches in diameter), combine apple juice, ginger, cinnamon stick, nutmeg, cardamom, and pepper. Bring to a boil, reduce heat to low, add tea bags, and simmer 10 minutes. Remove tea bags and strain liquid; discard solids. Add additional juice if needed to measure 2 cups. Return to saucepan. Add apples, raisins, and sugar. Cover and cook over low heat 5–10 minutes, or until apples are just tender. Cover to keep warm over low heat.
- Make topping: Mix milk and vinegar in a 1-cup measuring cup; set aside 5 minutes. Mix sugar and ¼ teaspoon cinnamon in a small bowl. Set aside. Place a wire mesh strainer over a medium bowl. Add flours, baking powder, baking soda, 1 teaspoon cinnamon, and salt. Stir with wire whisk to sift ingredients into bowl, and whisk again to aerate ingredients.
- Stir oil and vanilla into milk. Pour into dry mixture, and stir just until a soft batter forms. Drop rounds of batter over simmering fruit. Cover saucepan with a tight-fitting lid or aluminum foil. Simmer on low heat 20 minutes. Uncover carefully. The slump is ready when biscuits feel firm when lightly tapped. (They will be pale.) Cover and a simmer a few minutes longer if needed. Serve warm.
PER SERVING: 227 cal, 4g fat (2g mono, 1g poly, 1g sat), 0mg chol, 3g protein, 47g carb, 3g fiber, 458mg sodium