Fig Berry Shortcakes Recipe
Ingredients
| Dried figs | 5 | |
| 1/2 vanilla bean, split, suds scraped out and reserved | ||
| Strawberries | 2 Cup (16 tbs) | |
| Raspberries | 2 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| 8 Rich Biscuits | ||
| Honey cream | 1/2 Cup (16 tbs) | |
Directions
1. For the fig-berry sauce, in a 1-quart saucepan combine the figs and the vanilla bean halves and seeds, add water to cover and bring to a boil. Reduce the heat and simmer about 10 minutes, or until the figs are tender.
2. Meanwhile, wash the berries and hull and slice the strawberries. Combine 1 cup each of the raspberries and strawberries with the honey in a food processor, and puree. Strain the puree into a medium-size bowl and set aside.
3. When the figs are cooked, drain them and, when cool enough to handle, quarter them and cut into thin slices. Reserving a few berries for garnish, stir the remaining berries and the figs into the puree.
2. Meanwhile, wash the berries and hull and slice the strawberries. Combine 1 cup each of the raspberries and strawberries with the honey in a food processor, and puree. Strain the puree into a medium-size bowl and set aside.
3. When the figs are cooked, drain them and, when cool enough to handle, quarter them and cut into thin slices. Reserving a few berries for garnish, stir the remaining berries and the figs into the puree.
Chef
