Ubuntu Recipes (continued)
Honey-Roasted Figs with Brown-Butter Shortcake and Rosemary Cream
Ingredients
Rosemary Cream:
• 1 cup heavy cream
• 2 (4-inch) sprigs rosemary
• 2 tbsp. sugar
Brown-Butter Shortcakes:
• 1 cup (2 sticks) unsalted butter
• 2 cups all-purpose flour
• 2 tbsp. sugar
• 1 tbsp. baking powder
• 1⁄2 tsp. salt
• 3⁄4 cup buttermilk
• Heavy cream, for glazing
• Raw sugar, for sprinkling
Honey-Roasted Figs:
• 1 pint ripe figs, halved
• 1⁄4 cup honey
• 1 (4-inch) sprig rosemary
• Zest of 1 orange, stripped off with vegetable peeler
• Salt
Directions
1. To make the rosemary cream: Bring cream to a simmer in a small saucepan. Remove from heat, add rosemary, and set aside to steep for 30 minutes. Strain; chill for at least 3 hours. Transfer cream to bowl, or the bowl of a standing mixer, add sugar, and whisk or beat to soft peaks.
2. To make the shortcakes: Cook the butter in a small saucepan over medium-high heat until it turns an amber color, about 5 minutes. (First you'll see brown specks appear; continue cooking until the liquid fat browns.) Pour into a shallow, flat-bottomed container and refrigerate until solid and very cold. (You'll have about 7 ounces brown butter.) Weigh out 4 ounces of the chilled butter (reserve remainder for another use) and cut into 1⁄2-inch cubes. Place flour, sugar, baking powder and salt in the bowl of a food processor. Add chilled butter cubes and pulse about 4 times, until the mixture resembles coarse meal. Add buttermilk and process just until dough comes together. Shape into a disk, wrap in plastic, and chill at least 30 minutes.
3. Preheat the oven to 350 F. Butter a baking sheet. On a lightly floured work surface, roll dough 3⁄4 inch thick. Cut out six 2 1⁄2 inch rounds with a cookie cutter. Arrange shortcakes on baking sheet. Brush tops with cream and sprinkle with raw sugar. Bake until golden brown, about 15 minutes. Transfer to wire rack. Let stand at room temperature until ready to serve.
4. To make the figs: Lower oven heat to 275 F. Toss figs in a bowl with honey, rosemary, orange zest and a pinch of salt. Place them, cut side up, in a single layer in a shallow baking pan and bake, basting occasionally with juices, until figs are juicy but still have texture, 30 to 40 minutes.
5. To serve, place a shortcake on each of 6 serving plates and spoon some of the figs on top. Top with dollops of rosemary cream. Spoon any remaining juices from figs over the shortcakes and around the plates. Serves 6.
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