I was at the farmer’s market this weekend and came across some super gorgeous white figs that just had to be turned into a delicious summer dessert! I wanted to make something simple since I had much to do at my bakery this weekend. I decided that some open faced fig slab pies were doable and sounded delicious.
I made a simple pate brisee to use as the crust, spread honey on top and topped them with fig slices.
The slab pies bake up nice and crisp making it easy to eat them with one hand.
And, they are sooooo delicious!
It’s pretty warm here in southern California and I’ve been dreading turning on my oven to make desserts for my next cookbook Farm-to-Table Desserts. The solution? Chilled, very chilled, dessert soups!
The markets are overflowing with melons right now. There are so many types to choose from but for chilled soup my preference is cantaloupe. Its beautiful orange hue is so appetizing and its flavor is not too mild or strong for my tastebuds. Cantaloupe soup is best served chilled along with some fresh raspberries.
I like to add a little cilantro and fresh lemon juice to round out the soup’s flavor profile.
p.s. Don’t forget to purchase my new cookbook Beach House Brunch on Amazon here!