A Figgy Clafouti

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The beauty of a fig. The curves, the color and the sensual plumpness – it really seems best to leave it alone. But what happens when one crazy cook decides to bake a fig clafoutis in a quiche pan?

Figdisaster1_6

Enough said.

I was not giving up though. I wouldn’t want to miss Creampuff’s Sugar High Friday #35 : The Beautiful Fig . Fresh figs are hard to come by in my neck of the woods, but by a stroke of luck, my local Fresh Market just got a shipment of  tasty Black Mission Figs. Oh Yeah! I’m sure giving this another shot.

The recipe for the clafouti comes from Claudia Fleming’s The Last Course. Based on my past two attempts (first one pictured above, the second looked like a pepperoni pizza) , I found the clafoutis too eggy for my taste so I made some changes. I switched a whole egg for one egg yolk, reduced the milk and added creme fraiche. That made it creamier. I substituted the vanilla extract and pulp of a 1-inch  vanilla bean with vanilla bean paste. I also reduced the sugar to one-half cup. For this last try, I was able to find some Concorde grapes to go with it. In the book, Claudia Fleming espoused the belief that "What grows together goes together."

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Fig and Concorde Grape Clafouti

  • 3 eggs
  • 1 egg yolk
  • 1/2 cup cream
  • 1/4 cup milk
  • 1/4 cup creme fraiche
  • 1/2 cup sugar +2 tbs.
  • 1 tbs. butter, melted
  • 1 tsp. vanilla bean paste
  • 1/4 cup flour
  • 9 figs, halved
  • 1/2 cup Concorde Grapes , seeded

In a blender, place the eggs, yolks, cream, milk, creme fraiche, salt, 1/2 cup sugar, vanilla bean paste and blend until the mixture is very smooth, about 30 seconds. Add the flour and pulse until well combined. Pass through a fine mesh sieve and let the mixture rest for 30 minutes.

Preheat the oven to 425F. Brush the insides of a quiche pan ( I guess you don’t want one with a removable bottom – mine seeped through which resulted in the mess), pie plate, or cast-iron skillet with the melted butter and sprinkle with the remaining sugar.

Lay the figs down, cut side up and then top with the grapes. Pour the batter over the fruit. Bake the clafoutis for 15 minutes and then lower the heat to 375F and then bake until the center is just set, 10-12 minutes. Serve Immediately.

Cooking Notes:

I was able to find a small cast iron cooking pot where I baked a mini clafouti. The rest of the mixture was cooked in a huge souffle dish. I noticed that the clafouti in the small cast iron vessel puffed and colored better than the one in the other dish. The clafouti is best eaten right away. When it sits out the fig starts to contract and the sweet custard starts to look like the craters of the moon especially if "someone" starts picking the figs out from it. The Concorde grapes add a punch of flavor that complements the mild flavor of the figs.

Whew! Am I glad I made it to SHF#35. I guess the third time is the charm, huh! Please stop by Cream Puffs In Venice for the blockbuster roundup!

16 thoughts on “A Figgy Clafouti

  1. Hi Veron – I was just looking at the beautiful figs at the market this morning, but wasn't quite sure what to do with them! Kudos for continuing to tweak the formula for clafouti – sounds like a lovely version of a dessert souffle. I wonder who that "someone" was …

  2. YUM!! That sounds wonderful, Sis!

    I'm going to make my figgie thingie tomorrow.. but with fig preserves as I can't find a fresh fig to save my life.

    BUT! I am SO EXCITED to see you found concord grapes.. I'm so headed to the apple orchard this week to buy a couple baskets.. *swoon*

    Love the first pic.. it makes me happy knowing how closely we're related. :D

    xoxo

  3. Oh Veron, this is sooo good! I am so envious with you since you have fresh fig there. I am stuck with the dried version for this month SHF! How much I wish I had fresh figs to play with.

  4. A frying pan or a straight-sided saute pan is a great vessel for baking clafouti. Hooray for you for not giving up — those figs are too beautiful and I think anything you make with them would be delicious.

  5. Oh, Veronica!

    Do you know that I have never tried a clafouti?! But you have seriously tempted me. I especially love the way you perfectly described the beauty of a fig!

    Thanks so much for taking part in SHF #35!

  6. Hi Veron, a terrific adaptation of the original recipe. I'm glad that you didn't give up.

    I also find the taste of clafoutis a little too eggy. The best results that I had so far was when I made cherry clafoutis in mini flan pans (as you said, it puff up & coloured better), soaked the fruits in liqueur, and also watched that I didn't over bake them (it makes the dough tough). It is definitely a dessert that needs to be eaten straight out of the oven. Not my favourite though, give me a souffle anytime. ;-)

  7. Hi T.W. – that "someone" would be the HH. He does not like custard type desserts too much and he couldn't resist picking the figs out off the clafouti.
    Hiya Sis!we are definitely related because I *heart* that first pic very much!
    Anh – I know what you mean. When I was in the Philippines, we did not have fresh figs over there either.
    Peabody – definitely it is homey and delish!
    Hi Tanna – they really did complement each others taste…amazing how nature does things.
    Hi Lydia – Now why did I not think of that. I think I do have the perfect vessel for it.
    Hi Ivonne – thanks for hosting , can't wait for the roundup.
    Hi Kelly-Jane – I always wondered about the real clafoutis…do you spit the stones out as you eat?
    Hi Big-boys-oven – they are expensive over here too if it is not quite the season yet…but right now in the U.S. it is harvest time for them.
    Thanks Nora – hm , I'll think of soaking the figs next time in a liquer. I think that is a terrific idea.

  8. My fig tree produced very few figs this year, which was most disappointing, as I love them picked fresh from the tree. Your figgy creation looks gorgeous, and the photo of the lone fig is super…I could just pluck it right from the computer screen! :-)

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