Raspberry And Fig Gratin Recipes

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FIG AND RASPBERRY CLAFOUTIS



Fig and Raspberry Clafoutis image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 11

10 fresh figs (about 1 pound), halved lengthwise
6 dried figs, thinly sliced
1 cup fresh raspberries
1/2 cup all-purpose flour
2 1/4 cups heavy cream
1/2 cup sugar
3 eggs
Pinch salt
1/3 cup sliced almonds
2 teaspoons confectioners' sugar
1/4 teaspoon vanilla extract

Steps:

  • 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.

FRESH RASPBERRY GRATINS



Fresh Raspberry Gratins image

Provided by Ina Garten

Categories     dessert

Yield 6 servings

Number Of Ingredients 6

8 extra-large egg yolks
2/3 cup superfine or caster sugar
1 cup sweet Marsala wine
1/4 teaspoon pure vanilla extract
6 half-pints fresh raspberries
Granulated sugar

Steps:

  • Preheat the broiler for at least 15 minutes, with the rack about 5 inches away from the heat.
  • To make the sabayon, whisk together the egg yolks and sugar in a heat-proof bowl set over a pan of simmering (not boiling) water until thick and creamy, about 4 to 5 minutes. Whisk almost constantly, scraping the egg mixture from the bottom of the bowl. Slowly whisk in the Marsala wine and continue whisking over the simmering water for about 5 more minutes, until the mixture is thick and smooth, like a soft whipped cream. It should register about 150 degrees F on an instant-read thermometer. Whisk in the vanilla, remove from the heat, and set aside.
  • Place one snug layer of raspberries in 6 (6 to 7-inch) shallow gratin dishes. (Each of my dishes holds about one half-pint of raspberries.) Spoon enough sabayon over the raspberries to cover them. Sprinkle each one lightly with granulated sugar. Arrange the dishes on 2 sheet pans and place themone pan at a timeunder the broiler for 2 to 3 minutes, or until the tops of the gratins are lightly browned. Watch them carefully; they burn really quickly! Serve warm.

RASPBERRY AND FIG GRATIN



Raspberry and Fig Gratin image

Provided by Tarla Thiel

Categories     Berry     Fruit     Dessert     Bake     Raspberry     Fig     Summer     Sour Cream     Bon Appétit     Pasadena     California

Yield Serves 4

Number Of Ingredients 5

2 baskets fresh raspberries
6 fresh figs, quartered
8 ounces sour cream
1/2 cup firmly packed dark brown sugar
Mint sprigs

Steps:

  • Preheat broiler. Arrange raspberries and figs in 10-inch-diameter broilerproof baking dish. Stir sour cream until smooth; spoon evenly over fruit. Sprinkle with brown sugar. Broil close to heat source until brown sugar melts and bubbles, about 4 minutes. Garnish with mint and serve warm.

RASPBERRY-FIG CROSTATA



Raspberry-Fig Crostata image

From "Baking With Julia," (1997) by Leslie Mackie of Macrina Bakery, Seattle WA. Prep time includes chill time for dough.

Provided by DrGaellon

Categories     Tarts

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 21

2 cups all-purpose flour
1/2 cup toasted sesame seeds
1/2 cup chopped toasted almond (skin on)
1/2 cup white sugar
1/4 teaspoon table salt
1/4 teaspoon cinnamon
1/8 teaspoon grated lemon zest
1/2 cup cold unsalted butter, diced
2 large eggs, beaten
1 teaspoon vanilla extract
12 ounces fresh black figs, stemmed and quartered
12 ounces raspberries, washed and dried
1/4 cup packed brown sugar
1/2 cup white sugar
1/16 teaspoon grated lemon zest
3/4 lemon, juice of
1 1/2 tablespoons flour
1 tablespoon butter
1 egg
1 teaspoon water
2 tablespoons turbinado sugar

Steps:

  • In a stand mixer with paddle attachment, combine flour, sesame seeds, almonds, sugar, salt, cinnamon and lemon zest. Cut in butter until mixture resembles coarse breadcrumbs. Add 2 eggs and vanilla, and mix just until it comes together. Form into a disc, wrap in plastic and refrigerate at least 2 hours until firm. (Double-wrapped, dough can be frozen up to 3 months.).
  • In a saucepan, combine half the figs and half the raspberries with brown sugar, white sugar, lemon zest, lemon juice, and flour. Toss well. Add 1 tbsp butter. Bring to a boil and cook 2-3 minutes until thick. Transfer to a bowl and add reserved figs and raspberries. Stir gently to combine. Taste and adjust lemon or sugar if needed. Cool over ice bath until room temperature.
  • Remove dough from refrigerator. Remove 1/3 of dough and return to refrigerator. Flour work bench and roll out larger piece of dough to 1/8-inch thickness. Dough will be very fragile, so keep it cold and work quickly but carefully. Transfer carefully to a 9" tart pan. Patch any holes carefully to be sure the base is solid. Press up to form sides.
  • On a piece of baking parchment, roll out smaller piece of dough to 1/8" thick. Cut into 1/2" strips with pastry wheel or pizza cutter. Transfer parchment to a sheet pan and place in refrigerator 30 minutes.
  • Fill tart shell with fruit mixture until level with top of shell, about 2½ cups of fruit. Beat 1 egg with water and brush over exposed edge of crust. Lay strips of dough over top in lattice formation. Brush each strip with egg wash as you lay it in place. Press down on lattice strips at edges of tart pan to press them into the edge of the tart shell and trim off excess. (Strips should form a lattice, but do not attempt to actually weave the strips - the dough is too fragile and will break.) Sprinkle with turbinado sugar.
  • Place pan on foil-wrapped baking sheet (to catch bubble-overs) and bake in preheated 350°F oven 40-45 minutes until juices are bubbly and lattice is golden-brown. Cool to room temperature, remove tart shell, and serve with vanilla ice cream or lightly sweetened whipped cream.

Nutrition Facts : Calories 382.4, Fat 18, SaturatedFat 6.8, Cholesterol 75.8, Sodium 77.8, Carbohydrate 50.6, Fiber 5.3, Sugar 27.5, Protein 7.4

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