Fried figs with whipped cream, raspberries, and honey from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 459) by Judy Rodgers

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Notes about this recipe

  • DKennedy on July 05, 2024

    Judy Rodgers totes this as her favorite dessert recipe. We made this dessert for our June 2024 Supper Club menu. We were so full from the rest of our meal, we had to come back the following night to make the figs! Judy instructs you to 1/2 the figs before frying and serve it on a bed of whip cream. After making this dish, which I did like, but by no means is it my favorite dessert recipe, I have some thoughts. I think the batter needs to be seasoned. Perhaps adding a pinch of salt to the flour or even a pinch of cinnamon or sugar, just something. Same for the whipped cream which we served unsweetened. We used the lavender honey that I brought back from New Mexico which was an outstanding pairing, but I do think you DO have to start with figs and berries at the peak of their seasons. And I wonder if serving one whole fig on the plate, surrounded by berries, and drizzled with honey, doused with heavy cream, might make a more dramatic presentation.

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