Recipe: Cara's Fresh Fig Shortcake

I created this dessert with my good friend Cara who practically begged me to come over to her house and save her from a deluge of fresh figs. It was a dirty job, but someone had to do it!




Cara's Fresh Fig Shortcake
Makes 6 servings

For Biscuits:

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon kosher or sea salt
• 2 teaspoons lemon zest
• 6 tablespoons cold unsalted butter, diced
• 3 tablespoons chopped fresh basil leaves
• 2/3 cup milk

For Figs:

• 2 pints fresh figs, halved
• 2 tablespoons granulated sugar
• 2 tablespoons lemon juice
• 2 teaspoons aged balsamic vinegar

For Whipped Cream:

• 1 cup heavy cream
• 1 tablespoon confectioners' sugar

1. Heat oven to 400° Fahrenheit. Line a baking sheet with parchment paper and set aside. Add the flour, 2 tablespoons of sugar, baking powder, salt, lemon zest, and butter to a large bowl and mix together with your fingertips or a pastry cutter until the mixture is very coarse and pea sized. Gently stir in basil and milk just until dough forms. Be careful not to overwork the dough. Drop 12 spoonfuls of the dough onto the prepared baking sheet and bake biscuits until golden, about 12 to 14 minutes. Remove to a rack to cool.

2. Toss the figs, sugar, lemon juice, 2 tablespoons sugar, and balsamic vinegar together in a  medium bowl and let stand until the sugar is dissolved, about 10 minutes.

3. Combine the heavy cream and confectioners' sugar, in a large bowl and beat with an electric mixer until stiff and fluffy peaks form.

4. To assemble, serve 2 biscuits in a bowl with a couple of spoonfuls of figs and a large dollop of whipped cream.