1 hour ago
Thursday, September 23, 2010
Clafoutis is just a big French style custard.
Every bistro in Paris has their own version, using different fruit of the season. They are served warm or at room temperature, and usually sprinkled with confectioner's sugar.
Since September is fig season, there were a lot of GORGEOUS desserts all over Paris made with figs. Tarts, cakes and this clafoutis made with my favorite FIGS.
This recipe is from Patricia Wells wonderful book BISTRO COOKING.
It's a perfect fall dessert and a great way to use up the last of the season's figs.
Fig Clafoutis (adapted from Bistro Cooking):
12 ripe figs, sliced in half (I removed the stems)
2 tbsp of honey
1/2 tsp cinnamon
1 cup of milk
4 tbsp melted butter
1/2 cup sugar
1 tsp vanilla
2/3 cup of flour
Butter and sugar a 10" baking dish.
Warm the honey (microwave is fine) and add the cinnamon.
Roll each fig half in the honey cinnamon mixture.
Place figs on the bottom of the buttered and sugared baking dish, cut side up.
Whisk the rest of the ingredients well, making a custard (make sure your butter is cooled or the custard will curdle).
Pour batter over the figs carefully and bake in a 350F oven for 40 minutes.
Sprinkle with powdered sugar and serve.