This dish was inspired by a nibble I was served one day that consisted of a dried turkish fig stuffed with anise seeds and a roasted walnut....it was delicious. I've always loved Clafoutis, and thought the figs might offer a nice alternative to the traditional cherry version. In addition to the anise, I added some of my other favorite flavors with figs, such as almonds, and apple (the calvados). - Oui-Chef —Oui, Chef
Test Kitchen Notes
This is our new go-to clafoutis. Oui-Chef is not messing around with this recipe: it has the thoughtful markings of a restaurant recipe, with the ease of home cooking. Oui-Chef has you toast the almonds and anise seed, butter and sugar the baking dish and saute the figs in a honey butter before assembling the clafoutis, all steps which serve to amplify the flavors. Then you pour over the loose clafoutis batter, slide the pan in the oven and wait for your reward. We've made this with both fresh figs and dried Mission figs and both came out splendidly. - A&M —The Editors
Black Mission Figs
unsalted butter, plus some for the dish
slivered almonds, toasted
lemon zest, about 1 lemon worth
sugar, plus some for the dish
In This Recipe
Preheat the oven to 400 F.
Butter and sugar a 10 1/2 inch round baking dish.
Cut the stems off the figs, and quarter them lengthwise.
Spread the almond pieces on a sheet tray and toast in the oven for 6-8 minutes, until nicely golden, remove from the oven and set aside.
Slice the vanilla bean in half lengthwise, and using a sharp knife, scrape the seeds out of the pod and onto a small plate.
Place the anise seeds in a small, dry saute pan over low heat and toast gently till fragrant. Remove from heat and let cool.
Heat a large saute pan over medium-high heat, and when ready, add the butter, honey, 1/2 of the vanilla seeds, and the vanilla pod, stir well. Add the figs, a pinch of salt, the anise seeds, and cook, tossing occasionally, 2-3 minutes, until the figs are starting to soften, and are well coated with the honey butter.
Pour the figs into the prepared baking dish, and spread evenly across the bottom. Remove the vanilla pod, and sprinkle with the toasted almond pieces.
Zest the lemon with a fine toothed micro-plane, reserve.
In the bowl of a mixer fitted with a whisk attachment, blend the eggs until frothy, add the balance of the vanilla seeds, the lemon zest, the sugar, cream, and milk, and Calvados, and mix well. Add the flour and a pinch of salt, and mix until well incorporated, 1-2 minutes. Let rest 15 minutes.
Pour the batter over the figs, and place the dish in the center of the preheated oven. Bake until the center puffs and turns a deep golden color, and the clafoutis feels firm and set, about 30-40 minutes.
Transfer to a cooling rack. Serve slightly warm, or at room temperature, dusted with confectioner’s sugar, and topped with a dollop of freshly whipped cream if desired.
I am a father of five, who recently completed a two year professional hiatus during which I indulged my long held passion for cooking by moving to France to study the culinary arts and immerse myself in all things French. I earned “Le Grande Diplome” from Le Cordon Bleu, studied also at The Ritz Escoffier and Lenotre cooking schools, and completed the course offerings of the Bordeaux L’Ecole du Vin.
About six months ago started "Oui, Chef", which is a food blog that exists as an extension of my efforts to teach my children a few things about cooking, and how our food choices over time effect not only our own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences through the blog, I hope to inspire other families to start spending more time together in the kitchen, cooking healthy meals as a family, passing on established familial food traditions, and perhaps starting some new ones.