The first figs of the season!

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I am constantly looking for ways to make desserts that don't require baking (I don't like to bake) and don't use refined sugar. This recipe which I created, is basically an elevated, deconstructed fruit pie, especially if you add the cookie.  

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I bake the fruit as opposed to cooking it in a sauce pan so it retains its form...I didn't want apple, fig sauce. Roasting the rosemary mellows its flavor and is a surprising accent to the fruit.

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Years ago, I had lemon, black pepper ice cream in Napa Valley. I was blown away.  I have brought that flavor to the whipped cream only here using pink peppercorns which are a bit milder.

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Summer is here, enjoy the fig, for alas its flesh is but fleeting.

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Ingredients

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• 8-19 fresh figs, stems removed and quartered

• 2 Honey Crisp apples, Granny Smith or a combination

• 2-3 tbsp lightly salted butter

• 2 tbsp honey

• Splash of Calvados or other brandy

• 2-3 sprigs fresh rosemary

• heavy cream

• splash of cassis liqueur

• pink pepper corns, crushed

• lemon zest

• almond flour butter cookies (optional)

 

Heat oven to 375F.

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Melt butter in pan large enough to hold fruit. Add honey and Calvados. Add apple and coat with mixture.

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Spread apples in oven proof pan. Place rosemary sprigs on top.

Cook for about 20 min - ½ hour or until apples begin to soften and turn a little brown.  Remove rosemary, it should be crisp.  Set aside.

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Add figs to apples and coat with juices. Cook for another 15 min or so until figs begin to carmelize and apples are soft and slightly. Transfer fruit to a bowl along with pan juices. Allow to cool.

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Whip heavy cream until stiff. Add cassis and whip again briefly until regains stiffness.

 

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To serve:

Spoon fruit into dishes. Top with whipped cream. Sprinkle with some roasted rosemary, lemon zest and pink peppercorns.  Serve with cookie.

 

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