Honey roasted fig clafoutis

Figs in the market in Nice France - IMG_6170A clafoutis is a dessert hailing from the Limousin region of France, in the north western part of the Massif central. The capital is Limoges. It is traditionally made with cherries, but may also be made with plums, pears, figs, apples or blackberries. It is simply a pancake batter poured over fruit in a fireproof baking dish and baked in the oven. It looks like a tart and usually eaten warm.
Serves 6

1 large fig per person
1tsp honey per fig
Small knob butter per fig
70g plain flour
100g castor sugar
2 eggs, lightly whisked
2 egg yolks
40g butter, melted
500ml milk
2 tbsp Grand Marnier liqueur
1 tsp vanilla extract
Individual oven proof ramekins or soufflé dishes; or one large 25cm diameter oven-proof dish.

Preheat oven to 180ºC.

Gently wash and dry the figs. Remove the stalk, cut a small cross into the top of the fig about 1cm deep.
Place the figs in a large, oven proof dish, one in which they fit smugly. Drizzle with honey and dot with butter. Roast in the oven for 15 minutes or until the figs are tender and starting to caramelise. Remove from the oven and set aside to cool. Place a fig into each small ramekin, and set aside until ready to cook.

Meanwhile combine the flour and sugar in a medium bowl. Add the eggs and egg yolks and stir well. Add the melted butter, milk, liqueur and vanilla and again, gently whisk to combine. Set aside to cool.
When cool, pour the batter into the storage container; cover the surface of the batter with cling wrap and also cover the bowl or jug with cling wrap to keep it well protected. Place in the fridge until ready to cook the clafoutis. When ready to assemble, whisk the batter well and pour over the figs. Place ramekins onto an oven tray and bake.

Bake in 180°C or 170°C fan-forced oven. for the small ramekins, bake for 8 – 10 minutes or until just set. Remember the ramekins keep cooking for sometime after taken from the oven. For the large dish, cook for 35 minutes.

To serve, dust with icing sugar and serve with some Chantilly cream, or crème fraîche and our special Cooking on the Bay vanilla ice cream.

By | 2016-12-07T19:32:50+11:00 March 12th, 2013|Desserts - fruit, Figs, French food, Fruit in season, Recipes|Comments Off on Honey roasted fig clafoutis

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