Instructions: Preheat oven to 350 degrees.

Combine fruit, sugar, lemon zest and juice, wine and sage in an oven-safe saute pan. Bring to a boil, reduce heat, and simmer 5 minutes.

The topping: Combine flour, cornmeal, baking powder, sugar, salt, sage and butter in a processor. Pulse until butter is well distributed; add milk and pulse until just combined. Do not overmix.

Drop dough in large soupspoon-size mounds onto the fruit, allowing a little space between mounds. Cover and bake for 15 to 20 minutes. For a crisper biscuit, uncover during the last 5 minutes of baking.

Sprinkle with the optional hazelnuts and serve warm with ice cream or whipped cream.

Serves 6.

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