Monday, September 6, 2010
Stovetop Black Grape Cobbler
I started with a quart-sized package of big juicy black "table grapes." I was supposed to use Concord, which would have been amazing (and seedy), but those are hard to find. I plucked the grapes into a skillet, mashed half of them with a rolling pin, and drizzled them with a tablespoon of honey.
To make the dumplings, I ground some whole wheat flour into a bowl and mixed it with baking powder, salt and sugar, cut in some butter and mixed in some milk. I used a little more milk than the recipe called for (5 oz instead of 4) because (a) I used whole wheat flour and (b) I wanted to drop the batter right onto the simmering fruit instead of shaping it like rolled biscuits. Whole wheat breads of the biscuit nature simply do not work with the kind of flour I have.
After dropping the batter onto the fruit, I covered it and let it simmer for 15 minutes. The baking-powder batter immediately poofed up and pressed against the lid of the pan, not cooking properly, so I had to replace the lid with an upside-down glass bowl. Part of the dough was still undercooked after that so for good measure I put it in the oven at 350 F for 10 minutes.
What surprised me most about this recipe was the way many of the whole (unmashed) grapes stayed toothsome after cooking. I had expected them to turn to mush like blueberries, but they were still firm and plump and juicy. Yum. I would definitely make this again, and it's neat to know that you can substitute basically any fruit. There isn't much in the way of added sugars, and it's plenty sweet from the fruit alone. It would be excellent with some vanilla ice cream, whipped cream or plain yogurt.