Fig, Walnut and Cranberry Clafouti with Creme Fraiche

Fig, Walnut and Cranberry Clafouti with Creme Fraiche

Prep Time

 

Cook Time

 

Serves

 
Fig, Walnut and Cranberry Clafouti with Creme Fraiche

Recipe Courtesy of Cooking.com.

This is a sophisticated finale with a French-country feel.

Nutrition Facts

8 servings

Facts per Serving

Calories: 346 Fat, Total: 22g Carbohydrates, Total: 30g
Cholesterol: 145mg Sodium: 136mg Protein: 7g
Fiber: 2g % Cal. from Fat: 57% % Cal. from Carbs: 35%

Ingredients

  • 1 cup moist Calimyrna figs, cut into quarters
  • 1/2 cup Muscat wine (Baumes de Venise or Canelli)
  • 1/2 cup toasted walnuts, cut into 1/2-inch pieces
  • 1/2 cup cranberries (fresh or frozen)
  • 6 tablespoons butter
  • 1/3 cup sugar
  • 1/4 cup firmly packed golden brown sugar
  • 4 eggs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup whole milk
  • 1 cup creme fraiche

Preparation

  • 1 Combine wine and figs in small bowl. Cover and let stand overnight.
  • 2 Preheat oven to 350ºF.
  • 3 Generously butter a ceramic or Pyrex deep dish pie plate. Drain figs, reserving wine. Arrange figs, walnuts and cranberries evenly in dish.
  • 4 Melt butter in heavy small saucepan over medium heat. Allow butter to cook, swirling pan occasionally until butter is deep golden brown (do not burn) about 4 minutes. Remove from heat and cool slightly.
  • 5 Beat eggs with both sugars in large bowl. Whisk in flour and salt. Whisk in butter. Stir in reserved wine and milk. Carefully pour mixture over figs, cranberries and walnuts in dish.
  • 6 Bake until top is golden brown and custard is set and puffed at edges, about 40 minutes. Serve warm with Creme fraiche.

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