Fig Berry Shortcakes
|Vanilla bean||1⁄2 , split, suds scraped out and reserved|
|Strawberries||2 Cup (32 tbs)|
|Raspberries||2 Cup (32 tbs)|
|Honey cream||1⁄2 Cup (8 tbs)|
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.