Plum Berry Grunt
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Plum Berry Grunt
Photography by Jodi Pudge
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 310310 cal |
| pro | 4 g4g pro |
| total fat | 10 g10g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 56 g56g carb |
| fibre | 5 g5g fibre |
| chol | 16 mg16mg chol |
| sodium | 156 mg156mg sodium |
| potassium | 303 mg303mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 66 iron |
| vit A | 99 vit A |
| vit C | 2323 vit C |
| folate | 1212 folate |
- Preparation time: 20 minutes
- Cook time : 35 minutes
- Total time : PT55M
Grunts (or slumps) are stewed fruit puddings topped with biscuit dough. Some say the odd name comes from the sound the fruit makes as it cooks. We've updated ours by adding hazelnuts to the dumplings.
Ingredients
- 2 lb plums , (about 12), pitted and sliced2 lb plums, (about 12), pitted and sliced
- 1 cup raspberries 1 cup raspberries
- 1 cup blackberries 1 cup blackberries
- 1 cup blueberries 1 cup blueberries
- 3/4 cup granulated sugar , (approx)3/4 cup granulated sugar, (approx)
- 2 tsp cornstarch 2 tsp cornstarch
- 1/2 cup water 1/2 cup water
- 2 tbsp lemon juice 2 tbsp lemon juice
- Dumplings:
- 1/4 cup hazelnuts 1/4 cup hazelnuts
- 1/2 cup all-purpose flour 1/2 cup all-purpose flour
- 1/4 cup spelt flour 1/4 cup spelt flour or whole wheat flour
- 3 tbsp granulated sugar 3 tbsp granulated sugar
- 2 tsp baking powder 2 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 1/4 cup unsalted butter , cubed1/4 cup unsalted butter, cubed
- 1/2 cup milk 1/2 cup milk
Preparation
Dumplings: On baking sheet, toast hazelnuts in 350°F (180°C) oven until lightly browned, 10 minutes. Remove to towel; rub off as much of the skins as possible. In food processor, pulse hazelnuts until coarsely ground.
In bowl, whisk together all-purpose flour, spelt flour, hazelnuts, sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, mix in milk to make soft ragged dough. Set aside.
In bowl, toss together plums, raspberries, blackberries, blueberries, sugar and cornstarch, adding up to 2 tbsp (30 mL) more sugar for tart berries, if desired. Transfer to shallow Dutch oven.
Pour water and lemon juice into fruit mixture; bring to boil over medium heat. Reduce heat, cover and simmer for 10 minutes, without lifting lid.
Drop dumplings by spoonfuls onto fruit mixture. Simmer, covered, over low heat until dumplings are firm to the touch and dry, 15 to 20 minutes.
In bowl, whisk together all-purpose flour, spelt flour, hazelnuts, sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, mix in milk to make soft ragged dough. Set aside.
In bowl, toss together plums, raspberries, blackberries, blueberries, sugar and cornstarch, adding up to 2 tbsp (30 mL) more sugar for tart berries, if desired. Transfer to shallow Dutch oven.
Pour water and lemon juice into fruit mixture; bring to boil over medium heat. Reduce heat, cover and simmer for 10 minutes, without lifting lid.
Drop dumplings by spoonfuls onto fruit mixture. Simmer, covered, over low heat until dumplings are firm to the touch and dry, 15 to 20 minutes.
Source : Canadian Living Magazine: July 2010
- Keywords : Dessert; Plums; Raspberries; Hazelnuts; Flour; Butter; Sugar; Simmer; 400 calories;
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