Fig and Raspberry Clafoutis

My very first clafoutis, made with figs and raspberries.

I got the recipe from my mom’s copy of The Best of Gourmet: 1988 Edition…which she just bought for a dollar, by the way…When I saw the dish had figs in it, a fruit you rarely see in recipes anymore, I just couldn’t pass! It was so incredibly easy to make too. All I had to do was slice the figs in half, arrange them in a dish with the berries, mix up some batter, and pour it in! 

After that, I let my oven do all the work and spent the next hour laying on the couch with the amazing scent of freshly baked fruit wafting all around me.

When the clafoutis had finally cooled, just enough to serve, I found myself finishing off my small slice so quickly and fervently, I had to take twice as much for seconds. It was everything I was looking for that night…warm and sweet, moist and refreshing…creamy, yet chewy, yet crunchy (from the sugar sprinkled over the top). I’d like to take a piece to work every…single…day this week to warm up in our little toaster oven, but I’m going to at least attempt to behave myself!


Fig and Raspberry Clafoutis

Ingredients

  • 1 lb (about 9) fresh figs, halved lengthwise
  • 1/2 cup raspberries
  • 1/4 cup blanched whole almonts
  • 2 tbsp all-purpose flour
  • 3/4 cup milk
  • 1/3 cup + 2 tbsp sugar
  • 2 large eggs
  • 1 tbsp Tawny Port
  • 1/4 tsp salt
  • 2 tbp cold unsalted butter, cut into bits

Preheat oven to 400 degrees.

Arrange the figs cut side up decoratively in a buttered 11-inch-long gratin pan, 1.5 inches deep (5 cups), and sprinkle the raspberries around them. In a blender or food processor grind fine the almonds with the flour, add the milk, 1/3 cup of the sugar, the eggs, the Port, and the salt; blend the custard well, stopping the motor and scraping down the sides as necessary. Pour the batter slowly over the fruit, dot it with the butter, and sprinkle it with the remaining 2 tbsp sugar. Bake the clafoutis for 30 to 40 minutes, or until the top is golden and the custard is set. Transfer to a rack and let cool for 20 minutes; serve the clafoutis warm with whipped cream, if desired.

I think this is absolutely delicious warm. If you end up with leftovers, keep them in the fridge, but I recommend warming it back up in the oven before eating, to ensure the top re-crisps. I’m not a fan of microwaves for reheating food, at all, and don’t actually own one, but obviously, if you don’t care about the clafoutis having the original texture, a microwave is fine.

I also recommend trying this recipe with other fruits; stone fruits would be especially delicious, I’m sure! Technically speaking, I believe a clafouti traditionally contains cherries, so you may want to try that as well. I think the next time I make one, I’m going to try plums or apricots, which I think would probably be the perfect size when halved 🙂

And, though I’m a huge fan of fruit, especially cooked fruit, my favorite part of the dish was actually the custard! So, I may also reduce some of the fruit, in the future. I’d say this is a dish where you probably have a lot of options, depending on your taste/texture preferences.

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