Recipe courtesy of Joanne Weir
Fig and Raspberry Clafoutis
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- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 572
- Total Fat
- 38 g
- Saturated Fat
- 21 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 5 g
- Sugar
- 39 g
- Protein
- 8 g
- Cholesterol
- 202 mg
- Sodium
- 91 mg
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 572
- Total Fat
- 38 g
- Saturated Fat
- 21 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 5 g
- Sugar
- 39 g
- Protein
- 8 g
- Cholesterol
- 202 mg
- Sodium
- 91 mg
Ingredients
Directions
- Preheat oven to 400 degrees F. Arrange the fresh figs, cut side up, in a buttered 2-quart baking or gratin dish. Sprinkle the dried figs and raspberries around and on top of the fresh figs. Set aside. In a blender or food processor, combine the flour, 1 1/4 cups of the cream, the sugar, eggs, and salt. Process until well-mixed, about 30 seconds. Pour the batter over the fruit. Sprinkle the top with the sliced almonds. Bake in the middle of the oven until the top is golden and the batter is slightly firm to the touch, 25 to 30 minutes. Transfer the pan to a rack and let it cool for 15 minutes. In the meantime, combine the remaining 1-cup cream with the confectioners' sugar and the vanilla, and whip until soft peaks form. Spoon the clafoutis onto individual plates, and serve with whipped cream.
