Photograph from yomi955 on Flickr
My love affair with figs is pretty recent. I spent the better part of my life thinking that they only existed in their chewy, dried form until I spent some time in Southern Italy and Southern California. The first time I tasted a fresh fig, picked right off the branch, still warmed from the sun, I was sold.
Sweet and honeyed, a slight crunch from the seeds, a tiny hint of tartness, there is nothing comparable to the humble fig.
This recipe for a Fig and Honey Galette is adapted from Rustic Fruit Desserts by Julie Richardson and Cory Schreiber. A galette is basically a rustic pie, minus the pie pan. All you have to do is roll out the crust, add the filling, fold the edges over, and bake until the crust is golden brown.
As always with our Cook the Book feature, we have five (5) copies of Rustic Fruit Desserts to give away this week.
Advertisement will not be printed.