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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 RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook 

John Besh

Gallery

© Chris Court

Recipe Summary

active:
15 mins
total:
1 hr
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Dried fruit–scented, caramelly tawny port.

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