Fig Love

The perfect late-summer sweet

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Celeb chef Laurent Tourondel is certainly not the first to peg a cookbook to seasonal cooking, but the elegance and simplicity he brings to the concept in Fresh from the Market sets his new book apart. To wit: These honey-roasted figs make an impressive presentation for guests but are quick and easy enough to assemble on a weeknight whim. And the recipe is versatile: You can swap in cherries, peaches, plums or nectarines. The slightly sweet whipped cream–studded with crunchy bits of amaretti cookies–is the perfect partner for fruit desserts any time of the year.

Recipe adapted from Fresh from the Market: Seasonal Cooking with Laurent Tourondel (Wiley)

Honey-Roasted Black Mission Figs And Amaretti Whipped Cream
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Chef Laurent Tourondel's recipe for honey-roasted figs from his new book, Fresh from the Market
Servings
4
to 6 servings
Ingredients
  • ¼ cup plus 2 tablespoons honey
  • ¼ cup ruby port
  • 12 fresh black Mission figs (or 8 ounces of another fruit), halved
  • 1 cup heavy cream
  • 1½ tablespoons confectioners' sugar
  • 2 tablespoons amaretto or other almond-flavored liqueur
  • ¾ cup roughly chopped amaretti cookies
Directions
  1. In a medium skillet, combine the honey and port and bring to a simmer. Cook over low heat, stirring, for 1 minute. Add the figs and cook, stirring gently, until the figs are tender, about 2 minutes. (Do not overcook the figs or they will fall apart.) Remove the figs from the heat and let them cool slightly while you make the whipped cream.
  2. Using a stand mixer fitted with the whisk attachment, whisk the heavy cream and sugar at medium speed until soft peaks form, about 3 minutes. Using a rubber spatula, gently fold in the liqueur and cookies until combined.
  3. Arrange the figs on a large serving platter and serve with the amaretti whipped cream on the side.
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