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.
Honey-Roasted Black Mission Figs and Amaretti Whipped Cream
Recipe adapted from Fresh from the Market: Seasonal Cooking with Laurent Tourondel (Wiley)
Yield: 4 to 6 servings
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
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.