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Fig Berry Shortcakes

Healthycooking's picture
Ingredients
  Dried figs 5
  Vanilla bean 1⁄2 , split, suds scraped out and reserved
  Strawberries 2 Cup (32 tbs)
  Raspberries 2 Cup (32 tbs)
  Honey 2 Tablespoon
  Biscuits 8
  Honey cream 1⁄2 Cup (8 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.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Boiled
Interest: 
Healthy

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