La Cocotte Verte

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 creme fraiche and a drizzle of lavender honey complete the shortcakes— or use French vanilla/honey yogurt, if a lighter dessert is desired.

A wonderful combination of flavors and textures: creamy French yogurt, crunchy hazelnut brittle, toothsome brandy-braised prunes, and sweet, nutty chestnuts. It has the additional virtues of 1) being just as delicious if made with low- or non-fat yogurt and 2) being ridiculously easy to make. The only slightly fussy thing about it is the timing: it can’t be made too far ahead (an hour at most), or the caramelized hazelnuts get soggy.