Mission Fig Clafouti Recipes
DELISH BLACK MISSION FIGS!
When I lived in California, I couldn't wait until the farmer's markets had figs...big, juicy, amazing to eat! They are hard to find in Colorado, and are less flavorful than the ones in CA. So I came up with this little appetizer to showcase some of my favorite ingredients.
Provided by AndreaB
Categories Appetizers and Snacks Meat and Poultry Pork
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange fig halves, cut sides up, on a baking sheet. Top each fig half with goat cheese; lay prosciutto strips atop goat cheese layer.
- Broil figs in the preheated oven until prosciutto is crisp and goat cheese is melted, 3 to 5 minutes.
- Transfer the warm figs to a serving platter and drizzle with honey.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 28.2 g, Cholesterol 20.7 mg, Fat 7.9 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 4.3 g, Sodium 283.1 mg, Sugar 25.2 g
CLAFOUTI
Steps:
- In a bowl, whisk the eggs. Gradually whisk in the flour, then the sugar, and finally the boiling milk, mixing thoroughly. Let stand for 2 hours to rest.
- Preheat oven to 325 degrees F.
- Strain batter into a buttered 9-inch cake pan to remove any lumps. Cover the top with cherries and bake for 35 minutes. Sprinkle with powdered sugar and serve warm.
MISSION FIG CLAFOUTI
Clafouti is a country French baked pudding, versatile enough to serve for breakfast, brunch, tea or dinner, and suited to a wide variety of fruits. Figs, cherries and other stone fruits work well, and I've also made savory clafoutis with fresh corn and mushrooms. I think it's charming to cook and serve this from a cast-iron pan - especially mini pans that make individual servings - but you can use decorative porcelain pie pans, individual gratin dishes or any skillet providing it is not nonstick. Clafouti tastes and looks best served directly from the oven, while it's puffy and light. It can also be served at room temperature, but it will settle in the pan as it cools. Michael's notes: If you plan to serve individual clafoutis from mini pans, heat the pans in the oven until quite hot, about five minutes, then divide the cooked fruit among the pans, top with the batter and bake. Cooking time will vary depending on the size of the pans. To make a cherry clafouti, use 1 1/4 cups pitted cherries. Substitute 1 teaspoon grated lemon zest for the cinnamon and Grand Marnier for the grappa.
Provided by Michael Chiarello : Food Network
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Make the batter: Sift the flour, granulated sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3of the egg mixture to the flour mixture and whisk to form a paste, then gradually incorporate the remaining egg mixture. Whisk until well blended.
- Cook the figs: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add the figs and cook, stirring often, for about 1 minute to soften them. Remove the vanilla bean pod and discard. Sprinkle the figs with the granulated sugar, reduce the heat to moderately low, and cook until the the sugar has melted and is coating the figs in a light syrup. Add the grappa or other brandy, swirl the pan briefly, then spread the fruit evenly in the pan.
- Remove the pan from the heat. Working quickly, pour the batter through a sieve evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes. Remove from the oven.
- Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche.
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