FIG CLAFOUTIS
Clafoutis is a tart made of fruit and baked in a sweet batter traditionally made with black cherries, but we’ve subbed them out for juicy fresh figs.
This recipe is surprisingly uncomplicated, and fast to whip up. All you need is a blender, fresh figs and a few other ingredients you likely have in your kitchen already.
Serve as a dessert, snack or warmed up the next day for breakfast- because cake for breakfast is always a good idea.
INGREDIENTS
- 1 Cup Cream (half and half )
- ½ Cup Sugar, (granulated ) plus more for dusting the pan
- 2 Eggs
- 1 tsp Vanilla
- 1 tsp Orange Zest, freshly grated
- ¼ tsp Kosher Salt
- ¾ tsp Dial R for Ras
- 1/3 Cup Flour
- 1 8oz pkg Black Mission Figs
Dial R Glaze
- 2 Tbsp Brown Sugar
- ¼ tsp Dial R for Ras
- 4 Tbsp Hot Water
DIRECTIONS
- Preheat oven to 425 F. Spray a 9” baking dish or cast iron pan with non-stick spray and dust the pan with sugar.
- In a blender, combine the cream with ½ cup sugar, eggs, vanilla, orange zest, salt and Dial R for Ras.
- Add the flour in 3 batches, pulsing the blender for 10 seconds after each addition. Let the batter sit at room temperature for 30 minutes. The batter will be runny.
- Cut the Figs in half, lengthways. Pour in the batter in the prepped pan and arrange the figs cut side up in the dish.
- Bake for 15 minutes and then reduce the oven temperature to 375 F and continue to bake the Clafoutis for 20-25 minutes until the edges are golden and the custard sets in the centre.
- When the clafoutis is a few minutes away from being done, prepare the glazed. Mix the brown sugar, Dial R for Ras and the hot water together. Stir to dissolve the sugar.
- As soon as you remove the clafoutis from the oven, use a pastry brush to gently brush the glaze over the top and let sit for 5 minutes before serving. Serve with a nice dollop of fresh whipped cream or vanilla ice cream.
Pairs nicely with a nice Port or Madeira Wine.
