Shortcake is a wonderful way of showcasing a host of fresh fruit, and not just strawberries.
With that in mind, I mixed together figs and cherries in this quick recipe that combined store-bought biscuits with macerated fruit and whipped cream.
1 (5-pack) can of biscuits
Egg bath (1 egg white plus 1 tablespoon water)
1/2 teaspoon plus 1 tablespoon sugar, divided use
1 generous cup chopped and pitted sweet cherries
1 generous cup chopped figs
1 tablespoon sugar
1/8 cup favorite liqueur, such as Grand Marnier, frangelico, Domaine de Canton ginger liqueur or kirshwasser
Open the can of biscuits and lay out on a baking sheet according to instructions. Brush the top with the egg wash and sprinkle the top with sugar, using no more than 1/2 teaspoon for the five biscuits. Bake the biscuits, according to the instructions on the label. Set aside.
While the biscuits are baking, mix the cherries and figs together in a non-reactive bowl. Sprinkle 1 tablespoon sugar or less, to taste, over the top. Stir. Let sit for 10 minutes. Add the liqueur and let sit for another 20 minutes.
When ready to serve, take a biscuit and pull it apart. Spoon one-fifth of the fruit over the bottom half. Spoon a little of the liqueur over the fruit. Top with whipped cream. Angle the top of the biscuit at the back of the serving. Repeat.
Makes 5 servings.
From John Griffin