Summer Fruit Shortcakes
Perfectly ripe, juicy summer fruit needs only a few simple accompaniments to be transformed into a gala dessert. And a gala dessert that requires no baking on a hot summer day? Even better! Macerating the fruits in a mixture of sweet wine and lavender honey perfumes them, plus creates a richly-flavored syrup for soaking ladyfingers, used as a lighter alternative to the traditional biscuit-type shortcake. A dollop of crème fraiche and a drizzle of lavender honey complete the shortcakes— or use French vanilla/honey yogurt, if a lighter dessert is desired.
The shortcakes are delicious with just about any combination of stone fruits, berries, or melons. Grapes don’t work terribly well; their impermeable skins prevent the fruit from picking up any flavor from the honey-wine mixture.
— Serves 4
*Items marked in green are available from The Gourmet Corner.
Ingredients
- 1 package Grand Jury Biscuits a la Cuillere (French ladyfingers)
- 1 to 1.5 lb ripe summer fruits: peaches, plums, nectarines, berries, apricots, cherries, or…?
- 1 cup Crème fraiche or 2-3 Saint Benoît Honey or Vanilla Yogurt or 2-3 Mamie Nova Honey or Vanilla Yogurt
- 1 1/2 cup Pierre Amdieu 2010 Muscat de Beaumes de Venise
- 2 Tbs Miel de Lavande (lavender honey from Provence), plus a little more for drizzling
Directions
In a non-reactive bowl, whisk together the honey and Beaumes de Venise until the honey has dissolved.
Cut the fruits into petty, bite-sized chunks and put them with the wine mixture in a shallow container with a tight-fitting lid. Place in refrigerator.
Macerate the fruit in the liquid for at least 2 hours, gently mixing it every half hour or so to redistribute the fruit in the soaking liquid.
To assemble, break the ladyfingers into 2″ chunks. In each of four dessert bowls, place a layer of ladyfinger chunks, then sprinkle with a 1-2 tablespoons of the wine mixture (the exact amount will vary with personal preference: some prefer the ladyfingers to retain a bit of crunchy texture to contrast with the fruit, others prefer them meltingly tender under the fruit). Put a layer of fruit on top of the ladyfingers, then spoon a layer of crème fraiche or yogurt over the fruit (if using yogurt, stir until smooth before using it). Repeat layering, then top with a dollop of crème fraiche/yogurt.
Drizzle a little lavender honey over the topping, then add a final berry/cherry to top it off. Serve immediately.
Tags: cream, fruit, honey, yogurt