City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Fig Clafouti with Rosemary
Sep/Oct 2008
Clafouti is a custard-like French dessert, halfway between custard and a pancake. Eat it warm, with a spoon and if you like, whipped cream or vanilla ice cream. It also makes ideal brunch fare.

10 small, fresh figs
4 large eggs
1/3 c. honey
6 T. all-purpose flour
1 c whole milk
1/4 c. butter, melted, or canola oil
2 t. vanilla
2-3 whole sprigs rosemary (optional)

Preheat the oven to 325°F. Spray a glass pie plate, tart pan or similar-sized shallow baking dish with non-stick spray or rub it with butter or oil. Trim the stems from the figs, cut a cross into the top of each one, slicing halfway down, and press on the sides until they open up slightly, like a flower. Arrange them sitting upright in the dish.

In a medium bowl, whisk together the eggs, honey, and flour until no lumps of flour remain. Whisk in the milk, butter and vanilla and pour over and around the figs. Lay the sprigs of rosemary on top, pushing them slightly into the batter.

Bake for 50 to 60 minutes, until pale golden and set. Serve immediately, removing the rosemary from the surface before eating. Serves 6 to 8.