Dessert Recipes: Fig Clafouti by Recipe Cottage

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	Fig Clafouti

		Clafoutis aux Figues Fig Clafoutis Yield: 8 servings 4 tablespoons (2 ounces; 60 g) unsalted butter 2 heaping tablespoons (about 50 g) full-flavored honey 1/2 teaspoon freshly ground cinnamon 10 to 12 (2 pounds; 1 kg) large fresh figues, stemmed and halved lengthwise 6 large eggs 1/2 cup (100 g) vanilla sugar 1 cup (25 cl) milk 2/3 cup (85 g) unbleached all-purpose flour Pinch of salt Confectioners' sugar Preheat the oven to 400 F (205 C). Butter and sugar a 10 1/2-inch (27 cm) ceramic baking dish or pie plate Melt the butter in a small saucepan over low heat. Set aside to cool. Warm the honey and cinnamon in a large skillet over medium-high heat. Roll each fig half in the honey mixture. Arrange them, cut sides up, in the prepared baking dish. Combine the eggs and sugar in a bowl and beat with an electric mixer until frothy. Slowly incorporate the milk, flour, salt, and melted butter. Be sure that the mixture is well blended. Pour the batter over the figs. Bake until the batter is firm and golden, from 30 to 35 minutes. Remove to a rack to cool. When slightly cooled, sprinkle on confectioners' sugar. Serve warm or at room temperature. Vanilla Sugar 4 vanilla beans, split lengthwise 4 cups (800 g) sugar Scrape out the seeds from the bean pods. Combine the bean pods, seeds, and sugar in a jar. Cover securely and allow to sit for several weeks to scent and flavor the sugar. Use the vanilla sugar in place of regular sugar when baking desserts.