For the last few weeks, I’ve been taking a food photography course with Anne Fishbein of the LA Weekly. It’s been a great opportunity and yesterday, I set out to make this drool-worthy recipe for fig vanilla shortbread with a honey glaze. But, there was one issue: fig season had ended! Eeek! So, onto plan, B. Plums! Their soft texture would be to bite into once baked, and their tartness would pair nicely against the vanilla-infused shortbread base. For the final…
