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Orchard Fruit Grunt

by in Jul 2004
Orchard Fruit Grunt
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Total Time: 55

Yield: 6 servings

This fabulous stove-top dessert gets its name from the noise it makes when cooking. You can substitute any fruit, as long as the total volume is 6-1/2 cups. If your fruit is particularly juicy, reduce the water by 1/2 cup.

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  • 3/4 cup sugar
  • 1 cup water
  • 2 cups cherry halves
  • 1-1/2 cups peaches, skinned and sliced thin
  • 1-1/2 cups plums, sliced thin
  • 1-1/2 cups apricot halves, sliced thin
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon grated lemon zest
  • 1/2 stick (4 tablespoons) butter, cut into 8 pieces and softened
  • 1 cup milk


In a 6-quart saucepan, whisk together sugar and water. Add the cherries, peaches, plums, and apricots, then simmer over medium-low heat. Meanwhile, make the biscuit dough. In a medium bowl, blend together flour, baking powder, sugar, salt, and lemon zest. Cut in the butter with a fork until crumbly. Add milk, stirring with the fork until incorporated. The batter will be slightly lumpy.

Remove fruit from heat and drop biscuit dough in blobs over the fruit mixture. Cover tightly, return to stove top, and cook over medium-low heat, about 15 to 20 minutes. Don’t be tempted to remove the cover during cooking; any swoosh of cool air will deflate the dessert. When done, the dough will be firm to the touch. Before serving, cool 15 minutes with the lid off. Serve with whipped cream or vanilla ice cream.

Additional Notes:

Nectarines, warmed briefly in the oven, are the perfect sweet counterpart to prosciutto’s smoky, salty flavor.
Updated Friday, June 4th, 2004

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