Chef John Ash

Serves 6 – 8

Although there is a great debate on what makes a “Slump”, the definition seems to be that slumps or grunts are simmered on top of the stove rather than baked in the oven. They are topped with dumplings that steam and expand on top of the fruit. The name supposedly comes from the sound the fruit makes as it simmers.   Any stone fruit or berry can be used here.

For the nectarines:

1/2 cup white wine
1 tablespoon cornstarch
3/4 cup sugar (or to taste)
3 pounds or so fresh nectarines, pitted and sliced
1 tablespoon finely grated lemon zest

For the dumpling dough:

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
2/3 cup buttermilk
2 tablespoons sugar mixed with 1 teaspoon cinnamon

Topping possibilities: Whipped cream, vanilla bean ice cream, crème fraiche or sweetened yogurt

Mix the wine and cornstarch together to dissolve the starch.  Add the wine mixture along with the sugar, nectarines and zest to a heavy, deep casserole and bring to a simmer over moderate heat.

While nectarines are cooking, make the dumpling dough by stirring together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.  Stir in the melted butter.  Add enough of the buttermilk to form a soft dough. For reference, it should be wetter than biscuit dough.

Using a soup spoon, place heaping spoonfuls of the dumpling dough on top of the fruit.  Make sure you have at least one per person.  Sprinkle the dumplings with the cinnamon sugar.  Tightly cover with a lid or a sheet of foil and cook the mixture over medium-low heat so that the fruit just barely simmers. Keep covered until the dumplings are puffed and set and the surface is firm when touched with a fingertip.  This will take about 10 minutes or so.

To serve:  Spoon the warm grunt into serving bowls and spoon on topping of your choice.

John Ash 2024