What to CookFrench

Cardamom, Fig & Quince Come Together in a Fragrant French Dessert

3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Every so often, we scour the site for cool recipes from our community that we then test, photograph, and feature. This fragrant French dessert comes from long-time Food52 member (and 2-time contest-winner) vrunka.

Quince is one of my favorite heralds of autumn. I love keeping a bowlful of them on the dining room table—their fragrance fills the whole house. And figs are one of my all-time favorite fruits. In fact, one of the first things my husband and I did when we moved into our home was plant a fig tree. That was fourteen years ago and now that tree bursts with figs all through the summer. As the weather turns cold, we clear the last of the figs off of the tree—a sweet summer savings account. The figs pair beautifully with the quince in this dessert, which speaks to this brief and happy time of the year when their seasons overlap.

Gettin' figgy with it.
Gettin' figgy with it.

Flaugnarde is a baked custardy, fruity dessert. You might know it better as a clafoutis, but culinary sticklers will note that the term only refers to the cherry version of this dish. Whatever you call this sweet treat, it offers a great backdrop for these two friends to strut their stuff.

What I love about this dessert is that it's easy to prepare ahead of time and it's light enough to eat after a heavy holiday meal. And, best of all, it will fill the house with a heavenly scent that will put your dinner guests in a holiday mood straight away. Plus it's just fun to say "flaugnarde!"

Spiced Fig and Quince Flaugnarde

Spiced Fig and Quince Flaugnarde

vrunka vrunka
Serves 8

Poached Quince

  • 4 ripe quince
  • 1 cup sugar
  • 1/2 cup honey
  • 1 lemon, sliced
  • 4 to 6 cardamom pods
  • 3 cinnamon sticks
  • 4 slices of fresh ginger

Flaugnarde Filling

  • 2 tablespoons butter, melted
  • 8 fresh, ripe figs sliced lengthwise into 6 slices
  • 6 large eggs
  • 1 cup granulated sugar, plus extra for dusting baking dishes
  • 1/4 teaspoon salt
  • 3/4 cup flour
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coarse sugar
  • 1 teaspoon ground cardamom
Go to Recipe
Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Fig, Quince, Dessert, Heirloom Recipes