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Dried Fig, Apricot, and Cherry Slump
Photo: Ernest Porzi

Dried Fig, Apricot, and Cherry Slump

18 ingredients 8 to 10 servings openrecipes
Dried Fig, Apricot, and Cherry Slump
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Estimated Nutrition (whole recipe, rough)

1066
Calories
25g
Protein
27g
Fat
179g
Carbs

Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 15 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Milk 1 cup (244ml) whole 149
Butter 1 tbsp (14g) 102
Cherry 1 cup (138g) 87
Grape 1/2 cup (76g) 62
Cream 1 tbsp (15ml) heavy 51
Sugar 1 tbsp (12.5g) granulated 49
Fig 1 medium (50g) 37
Wine 2 tbsp cooking wine (30ml) 25
Apricot 1 medium (35g) 17
Lemon juice of 1 lemon (48ml) 12
Vanilla 1 tsp extract (4ml) 12
Cinnamon 1 tsp ground (2.6g) 6
Ginger 1 tsp grated fresh (2g) 2
Salt 1 tsp (6g) 0
Water not in our table 0
Bean not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 2 cups fruity white wine (such as Riesling)
  • 1 1/2 cups water
  • 1 cup dried black Mission figs (about 6 ounces), stemmed, quartered
  • 1 cup dried apricot halves (about 5 ounces), cut in half
  • 1/2 cup dried tart cherries (about 3 ounces)
  • 1/2 cup golden raisins (about 3 ounces)
  • 1/4 cup matchstick-size strips crystallized ginger
  • 1/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 vanilla bean, split lengthwise
  • 1 1/2 cups all purpose flour
  • 4 tablespoons sugar, divided
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
  • 2/3 cup chilled buttermilk
  • 1/8 teaspoon ground cinnamon
  • Chilled heavy whipping cream

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By epicurious · Recipe sourced from openrecipes

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