1 hour ago
Thursday, October 6, 2016
I love September and October cooking......it's apple season here in New Jersey right now, but in my garden I still have a dozen figs ready to ripen and some straggly green beans hanging on for dear life.
Farmer's markets still have some cherry tomatoes if you are lucky, and my basil plants are doing GREAT (unless we have a cold snap, then they will be toast).
I came home from Paris to find 3 plump ripe figs waiting for me....perfect for this early fall recipe that I saw in Bon Appetit Magazine.
They are calling it a "custard", but to me, it's a clafoutis, and since I just came home from France, I am sticking with the French title.
My recipe has not much to do with their recipe, I was just inspired by the photograph.
Apple & Fig Clafoutis:
1 tbsp raw sugar to sprinkle in the pan
2 tbsp melted butter
1/4 cup flour
1/4 cup almond meal
1/3 cup granulated sugar
1 cup creme fraiche or heavy cream
zest of a lemon
1/2 tsp vanilla
1 apple, peeled or not, cut into thick slices
4 fresh figs, sliced in half (dried figs would be good too)
Pour the melted butter on the bottom of a 2 quart shallow baking dish and sprinkle the bottom and sides w/ the turbinado (raw) sugar.
Whisk all ingredients (except the fruit) together or whiz in a blender to combine.
Pour into prepared baking dish and top w/ the figs and apple slices.
Bake 400F for 30 minutes until puffed and golden!
The clafoutis will deflate after you take the photo......so don't be sad.