Peach and Tomato Slump with Sage

Name: Peach and Tomato Slump with Sage (Pasching un Tomatts Schlupper mit Salwei)
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 2 teaspoons sugar; 1 recipe Slump Crust; 2 tablespoons (5 g) minced fresh sage; ¼ cup (60 ml) lime juice; 2½ tablespoons (25 g) potato starch or tapioca starch; 2½ tablespoons (25 g) potato starch or tapioca starch; ¼ cup (60 g) white sugar; ½ cup (125 g) Picoso Sugar; shredded zest of ½ lemon; ½ cup (65 g) coarsely chopped prunes; ¼ cup (30 g) slivered almonds; 4 cups (500 g) plum tomatoes, seeded and cut into strips; 5½ cups (725 g) sliced peaches

Pasching un Tomatts Schlupper mit Salwei

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

This old-style slump defies precise definition. It can serve as a one-pot vegetarian meal or as a side dish with fried chicken, veal, or white sausage, or it can be eaten alone as a dessert.

Ingredients

5½ cups (725 g) sliced peaches
4 cups (500

Americas
Europe
United States
Germany
Main course
Dessert
Side dish
Pennsylvania
Vegetarian

Method

Preheat the oven to 375°F (190°C). Grease the interior of a large earthenware baking dish. Combine the peaches, tomatoes, almonds, prunes, and lemon zest in a deep bowl. Mix the Picoso Sugar, white sugar, and potato starch together, then stir into the fruit. Add the lime juice and sage