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In summer, any dessert that involves fresh fruit is hard to resist. This is particularly true if the dessert is one made by Heidi of 101 Cookbooks. Her Champagne Summer Shortcakes combine some wonderful elements into a beautiful, end-of-the-summer dessert. The base is a buttery and ever-so-slightly salty shortcake biscuit, with a melting richness. The cakes are split and filled with black mission figs, pluots and nectarines, which have been tossed in a syrup made of honey, sugar and champagne. To bring the whole dish together, Heidi added scoop of vanilla ice cream to the side, but lightly sweetened whipped cream would probably work equally well if you prefer that ultra-light texture with your shortcake. Make sure to take a bit of each element onto your fork for each bite. And make extras, because you'll probably want seconds.
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8-23-2006 @2:01PM Muse said... I'm really liking the idea of a salty buttery shortcake as a base for summer fruits and whipped cream. Keeps things from getting too sweet, and the champagne syrup is a deal maker for me!
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