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Clafoutis aux Figues
Fig Clafoutis
Yield: 8 servings

4 tablespoons (2 ounces; 60 g) unsalted butter
2 heaping tablespoons (about 50 g) full-flavored honey
1/2 teaspoon freshly ground cinnamon
10 to 12 (2 pounds; 1 kg) large fresh figues, stemmed and halved lengthwise
6 large eggs
1/2 cup (100 g) vanilla sugar
1 cup (25 cl) milk
2/3 cup (85 g) unbleached all-purpose flour
Pinch of salt
Confectioners' sugar

Preheat the oven to 400 F (205 C).

Butter and sugar a 10 1/2-inch (27 cm) ceramic baking dish or pie

Melt the butter in a small saucepan over low heat. Set aside to

Warm the honey and cinnamon in a large skillet over medium-high
heat. Roll each fig half in the honey mixture. Arrange them, cut
sides up, in the prepared baking dish.

Combine the eggs and sugar in a bowl and beat with an electric
mixer until frothy. Slowly incorporate the milk, flour, salt, and
melted butter. Be sure that the mixture is well blended.

Pour the batter over the figs. Bake until the batter is firm and
golden, from 30 to 35 minutes. Remove to a rack to cool. When
slightly cooled, sprinkle on confectioners' sugar. Serve warm or
at room temperature.

Vanilla Sugar

4 vanilla beans, split lengthwise
4 cups (800 g) sugar

Scrape out the seeds from the bean pods. Combine the bean pods,
seeds, and sugar in a jar. Cover securely and allow to sit for
several weeks to scent and flavor the sugar. Use the vanilla sugar
in place of regular sugar when baking desserts.


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