Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fresh Fig Clafouti
- add review
- #38063
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 teaspoon unsalted butter
1 cup milk
1/4 cup heavy whipping cream
2/3 cup all-purpose flour, sifted
3 eggs
1/4 cup granulated sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
4 cups halved ripe figs
1 tablespoon confectioners' sugar
directions
Preheat oven to 350 degrees F. Butter a 9- to 10-inch baking dish and set aside.
Combine the milk, cream, sugar, eggs, vanilla extract, salt and flour in a mixing bowl. Beat it with an electric mixer until the mixture is frothy, about 5 minutes.
Pour enough of the batter into the prepared baking dish to cover the bottom with a layer about 1/4-inch deep. Put the dish in the preheated oven for 2 minutes, then remove it.
Cover the surface with a single, snugly packed layer of figs and pour over the remaining batter. Bake the clafouti until it is puffed and brown and a knife inserted in the center comes out clean, about 30 to 35 minutes.
Sprinkle with confectioners' sugar just before serving.
added by
MissBeth
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments