Recipe: Stone Fruit Slump (fruit with dumplings, stove-top)

STONE FRUIT SLUMP



"A slump is a simple steamed pudding, somewhat akin to a cobbler, that uses whatever fruit you have on hand. Unlike most of the other recipes in this book, a slump is usually cooked on the top of the stove; first you heat the fruit, then you top it with dumplings and simmer the slump to perfection. This is a perfect dessert to make on a hot day, as you will not need to turn on your oven. The amount of sugar needed in the fruit filling will vary depending on the sweetness of the fruit. It is important to choose a pot with a tight-fitting lid, so the dumplings will cook through."

FOR THE FRUIT FILLING:
4 1⁄2 pounds mixed plums, nectarines, or peaches, fresh or frozen, pitted (8 to 9 cups or 3 pounds prepped)
3⁄4 to 1 cup (5 1⁄4 to 7 ounces) granulated sugar
3 tablespoons cornstarch
1⁄2 teaspoon fine sea salt
2 tablespoons freshly squeezed lemon juice (about 1/2 lemon

FOR THE DUMPLINGS:
1 cup (5 ounces) all-purpose flour
1⁄2 cup unsifted (2 1⁄2 ounces) cake flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon fine sea salt
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground cardamom
1⁄2 cup (4 ounces) cold unsalted butter, cut into 1⁄2-inch cubes
1 cup cold buttermilk

TO MAKE THE FRUIT FILLING:
Slice the fruit over a bowl so you can collect all of the juices. Slice each fruit into 10 to 12 pieces, depending on the size of the fruit, and drop the slices into the bowl.

Separately, rub the sugar, cornstarch, and salt together in a small bowl, then add to the fruit and gently toss to coat. Gently stir in the lemon juice, then scrape the fruit and juices into a 10- to 12-inch nonreactive, deep skillet or a wide 5-quart saucepan or Dutch oven. Whatever pan you choose, it must have a tight-fitting lid. Let stand for 15 minutes. During this time, the fruit will release some of its juices and the sugar will begin to dissolve.

Bring the fruit mixture to a low simmer over medium-low heat. You will need to stir occasionally to prevent the juice from sticking to the bottom of the pan, but do so gently to avoid breaking down the pieces of fruit. Simmer for about 2 minutes, until slightly thickened. Remove from the heat.

TO MAKE THE DUMPLINGS:
Whisk the fours, sugar, baking powder, baking soda, salt, cinnamon, and cardamom together in a bowl. Add the butter and toss until evenly coated. Using your fngertips or a pastry blender, cut in the butter until the size of peas. Add the buttermilk and stir just until the mixture comes together; it will be a slightly wet dough.

In 8 portions, place the dough atop the fruit, distributing the dumplings evenly over the surface. Return to the stovetop and bring to a gentle simmer over low heat.

Cover with a tight-fitting lid and continue simmering for 18 to 22 minutes, or until the dumplings are puffy and cooked through to the center. Remove the cover and let cool for 15 minutes before serving.

Storage: Sadly, slumps do not keep well. Eat this one immediately.

TIP: Peeling a Peach
To peel or not to peel - that is the question! Most folks peel their peaches, but there is no need to peel nectarines or plums. If you want to peel ripe peaches, submerge them in boiling water for 30 seconds, then pull them out; the peel will strip right off. Instead of peeling peaches, try washing them well and then piercing them gently with a fork. Once they are sliced and baked, the peel will fall apart into the fruit and add a rosy color to any dessert.

Makes 8 servings
Used by permission to Recipelink.com from Clarkson Potter & Ten Speed Press
Adapted from source: Rustic Fruit Desserts by Cory Schreiber and Julie Richardson