Dried Fig, Apricot, and Cherry Slump

Ingredients

• 1.5 cups flour 
• 5 ounces apricot dried cut in half
• 0.8 teaspoon baking soda 
• 0.7 cup buttermilk chilled
• 3 ounces cherries dried
• 0.3 cup candied ginger 
• 6 ounces figs dried black stemmed quartered
• 3 ounces golden raisins 
• 0.1 teaspoon ground cinnamon 
• 10 servings cup heavy whipping cream chilled
• 2 tablespoons juice of lemon fresh
• 0.5 teaspoon sea salt fine
• 4 tablespoons sugar divided
• 6 tablespoons butter unsalted chilled cut into 1/4-inch cubes ()
• 0.5  vanilla pod split
• 1.5 cups water 
• 2 cups wine fruity (such as Riesling)

Equipment

• bowl
• frying pan
• oven
• whisk
• broiler
• stove

Directions

1. Combine first 9 ingredients in12-inch broilerproof skillet with 3-inch-highsides or wide 3-quart stovetop casseroledish. Scrape in seeds from vanilla bean; addbean. Bring mixture to boil. Reduce heat tolow and simmer 2 minutes.
2. Remove fromheat. DO AHEAD Can be made 2 hours ahead.
3. Let stand at room temperature.
4. Whisk flour, 2 tablespoons sugar, baking soda, and seasalt in medium bowl to blend.
5. Add butterand rub in with fingertips until very coarsemeal forms (butter pieces will be reducedto size of small peas).
6. Add buttermilk andstir just until dough comes together (doughwill be slightly wet).
7. Mix remaining 2tablespoons sugar and cinnamon in smallbowl to blend.
8. Return dried fruit mixture to simmer.Using generous 1/4 cup biscuit doughfor each, scoop 8 mounds of dough atopsimmering fruit mixture, spacing apart.
9. Sprinkle cinnamon sugar over each biscuit.Cover skillet tightly and simmer overmedium-low heat until biscuits are puffyand cooked through (tester inserted intocenter of biscuits comes out clean), about12 minutes.
10. Remove skillet from heat.
11. Letslump stand uncovered 15 minutes.
12. Meanwhile position rack in upper thirdof oven at least 6 inches from heat sourceand preheat broiler. Broil slump just untilbiscuit tops are light golden, watchingclosely to prevent burning, 1 to 2 minutes.
13. Divide fruit slump among bowls.
14. Pourchilled cream over each and serve.
15. Bon Appétit