Yard to Table: Getting Figgy with It

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Clafoutis, a French dish usually made with pitted cherries, is a simple baked dessert with the flavor and texture of a crepe crossed with a thick custard. Doesn’t that sound yummy?!

When a good friend of mine made fig preserves with fruit from his very own fig tree, I knew immediately that I had to use them in a dessert.

A twist on the traditional cherry clafoutis, I surveyed my friend’s kitchen before deciding to make mine with buttermilk (most recipes I’d skimmed called for regular milk). The fig preserves were a thick, syrupy combination of whole figs and sugar. I hope you enjoy my take on clafoutis, it was a hit around the office!

Tip: If using preserves instead of fresh fruit, be careful not to overcook your clafoutis, as the bottom of it may get tougher, like a hardened caramel. Also, you can get away with using a little less sugar b/c the preserves are VERY sweet!

Personal Ingredient recommendation:
Pure Madagascar Vanilla Bean Paste

 

INGREDIENTS:

Butter or oil to grease the skillet
1 1/4 cups milk or buttermilk
3/4 c sugar
2 T vanilla extract or paste
4 eggs
a couple dashes of salt
3/4 c flour
6 T of fig preserves or fresh fruit or preserves of your choosing
2 T of powdered sugar, for top

 

INSTRUCTIONS:

1. Preheat oven to 425 degrees. Grease 8 in. pie pan or cast iron skillet with butter or oil.
2. Combine milk, sugar, vanilla, eggs, and salt. Mix with a fork. Add flour last and mix until smooth.
3. Pour mixture into pan. Place intermittent spoonfuls of preserves in the batter at least 2 inches apart.
4. Bake for 30-35 minutes, until the edges and top are slightly browned and a toothpick inserted in the middle will come out clean or with only a few crumbs. Sift or spoon powdered sugar over top and enjoy!

Jessica Tozzo

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