Each summer we celebrate the arrival of strawberries by making shortcake. Why not do the same with fall figs? Make a batch of your favorite shortcake (we like this one from our friends at Edible Ojai: edibleojai.com/recipes/desserts/claud-manns-strawberry-shortcake), then serve this as a brunch treat or for a special dessert.Serves 6
6–8 figs, stems removed, chopped
1 tablespoon brown sugar
1 tablespoon fresh ginger (about a 2-inch piece), finely chopped
Pinch of salt
1/4 cup water
1 tablespoon lime juice, about 1/2 lime
1 tablespoon honey
4 ounces crème Fraîche
6 shortcakes, sliced in half horizontally
Place the figs, brown sugar, ginger, salt and water in a pan over medium heat. Cook for about 10–15 minutes, until the figs are soft. Add the lime juice and stir in. Remove from the heat.
Place the crème Fraîche and honey in a small mixing bowl. Whisk together. Feel free to add more honey for a sweeter mixture.
Plate the shortcakes. Add 1–2 spoonfuls of the fig mixture and then drizzle the crème Fraîche on top. Serve.
To make crème Fraîche at home, add 1 tablespoon cultured buttermilk to 1 cup fresh heavy cream. Stir and cover. Leave at room temperature until thickened, about 8 hours. Once desired thickness is achieved, store in the refrigerator. Enjoy on fresh and cooked fruits, cakes and straight out of the jar!