The French dessert clafoutis is usually made with cherries, but Besh’s batter can be used as a base for any fruit in season. “The fruit caramelizes as it bakes and becomes absolutely delectable.”
Slideshow:More Pie and Tart Recipes
Recipe from Food & Wine Best New Chefs All-Star Cookbook
2 tablespoons unsalted butter, melted, plus more for greasing
2 cups quartered fresh figs (10 ounces)
1 cup whole milk
3 large eggs
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 vanilla extract
How to Make It
Preheat the oven to 325°. Butter a 10-inch glass pie plate. Arrange the figs cut side up in an even layer in the plate.
In a large bowl, whisk the milk with the melted butter, eggs, sugar and vanilla until the sugar has dissolved. Whisk in the flour until the batter is smooth. Pour the batter evenly over the figs and bake for about 40 minutes, until golden and puffed. Let the clafoutis rest for 5 minutes before serving.
Dried fruit–scented, caramelly tawny port.
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