Fig Shortcakes Recipes

FIG SHORTCAKES

Fig Shortcakes image

Provided by Food Network

Number Of Ingredients 7

Ingredients

3 1/4 cups flour
1/2 cups sugar
2 1/2 tablespoons baking powder
6 ounces very cold butter, cut into 1 1/2-inch cubes
1 1/4 cups cold heavy cream
Sugar in the raw
12 fresh figs, chopped

Steps:

Preheat oven to 375 degrees. In a large mixing bowl, combine all the dry ingredients and cubed butter. Using the paddle attachment, blend the ingredients at low speed until the mixture resembles a coarse meal. Add the chilled heavy cream to the butter and flour mixture and mix until the dough just comes together. Allow the dough to rest for 5 minutes. Finish mixing the dough by hand until it forms a solid mass. Roll the dough until it is about 1-inch thick. Cut the dough into the desired shortcake shape. Place the shortcakes on a parchment lined baking sheet. Chill. Remove the shortcakes from the refrigerator. Brush tops with heavy cream and sprinkle with sugar. Bake for 20 minutes or until golden. Garnish with figs.

FIG AND PEAR CRUMBLE

Fig and Pear Crumble image

Make and share this Fig and Pear Crumble recipe from Food.com.

Provided by breezermom

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

7 1/2 ounces dried figs
5 fresh pears, peeled and cut into 8 wedges
1/3 cup sugar
2 tablespoons unsalted butter, melted
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup brown sugar, firmly packed
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/3 cup unsalted butter
whipped cream or ice cream

Steps:

Remove the stems from the figs; quarter the figs. Place figs in a small bowl; add hot water to cover. Let stand 20 minutes; drain and set aside.
Place the pear wedges in a large bowl. Sprinkle with 1/3 cup sugar, melted butter, 1 tbsp flour, salt, and 1/4 tsp cinnamon; toss well.
Spoon the pear mixture into a buttered 8 inch square baking dish; arrange the figs on top of the pear mixture. Set aside.
Combine 1 cup flour, brown sugar, 1/4 cup sugar, and 1/4 tsp cinnamon in a medium bowl; stir well. Cut in 1/3 cup butter with a pastry blender until the mixture is crumbly; sprinkle over the figs and pears.
Bake at 350 degrees for 45 to 50 minutes or until golden brown. Serve warm with whipped cream or ice cream.

Nutrition Facts : Calories 527.8, Fat 14.8, SaturatedFat 9, Cholesterol 37.3, Sodium 109.2, Carbohydrate 101.2, Fiber 9.3, Sugar 68.8, Protein 4.1

SHORTCAKE

Shortcake image

I got this recipe from the wife of a co-worker. It's a very simple cake, buttery & not too sweet -- perfect with seasonal fruit & whipped topping or ice cream.

Provided by Mary Scheffert

Categories Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 7

Ingredients

2 cups flour
1 cup sugar
1/2 cup butter
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1 teaspoon vanilla

Steps:

Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
To the remaining butter mixture, add the rest of the ingredients & mix well.
Pour into prepared dish & sprinkle topping over.
Bake 30-40 minutes or until toothpick inserted in center comes out clean.
Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
Note #2: Double the ingredients to make a larger (9x13) cake.

WINTER SHORTCAKES

Winter Shortcakes image

Provided by The Bon Appétit Test Kitchen

Time 40m

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 cups BA Biscuit Mix
1/2 cup (1 stick) unsalted butter, cut into 1/2" cubes, chilled in freezer for 10 minutes
3/4 cup buttermilk
3/4 cup thinly sliced stemmed dried figs (about 2 ounces)
1 teaspoon finely grated orange zest
All-purpose flour (for surface)
1 large egg, beaten to blend
2 tablespoons raw sugar
3/4 cup jam (such as strawberry)
3/4 cup chilled heavy cream, whipped

Steps:

Preheat oven to 425°F. Pulse BA Biscuit Mix and butter in a food processor until mixture resembles coarse meal. Transfer to a large bowl. Add buttermilk; mix to just combine. Add figs and zest; mix to just combine. Transfer to a lightly floured surface; gather into a ball. Knead 4-5 times. Dust with flour as needed to prevent sticking. Roll out to a 7" square about 3/4" thick. Cut in half. Cut each half crosswise into 4 rectangles.
Transfer shortcakes to a parchment paper-lined baking sheet. Brush with beaten egg; sprinkle with raw sugar.
Bake shortcakes until firm and golden brown, 13-15 minutes. Let cool slightly on a wire rack. Split; fill with jam and whipped cream.

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