Matthew Accarrino cleverly adds juicy fresh figs to this delicious pancake-like French dessert, then tops it with port-infused whipped cream.
Fig Clafoutis with Port Infused Cream
Contributed by Matthew Accarrino
Cooking time: 1 hour
Skill level: Medium
- 1/2 cup (120ml) ruby or tawny port
- 2 tablespoons granulated sugar
- One 3-by-1-inch strip of orange zest
- 1/2 (120ml) cup heavy cream
- 1 cup half-and-half (half cream)
- 1/2 cup (100g) granulated sugar, plus more for the pan
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon finely grated orange zest
- 1/4 teaspoon salt
- 1/4 cup (35g) plus 2 tablespoons all-purpose flour
- Melted butter, for the pan
- 3/4 pound fresh Black Mission figs, halved lengthwise
- Confectioners’ sugar, for dusting
- Make the Port Cream in a small saucepan, combine the port with the sugar and orange zest strip and bring to a boil. Simmer over moderate heat until reduced by half, about 5 minutes. Pour the syrup into a heatproof bowl and let cool. Discard the orange zest and refrigerate until chilled.
- Make the Port Cream in a medium bowl, whip the heavy cream to soft peaks. Drizzle in 1 1/2 tablespoons of the port syrup and whip the cream until firm. Refrigerate the whipped cream and remaining syrup separately.
- Make the Clafoutis in a blender, combine the half-and-half with the 1/2 cup of granulated sugar and the eggs, vanilla, orange zest and salt. Add the flour in 3 batches, pulsing for 10 seconds between additions. Let the clafoutis batter stand at room temperature for 30 minutes.
- Make the Clafoutis preheat the oven to 425 (220 celsius – less for fan assisted). Brush a 9-inch baking dish or cast-iron skillet with melted butter and dust with granulated sugar. Pulse the batter once more and pour it in the dish. Set the figs, halved sides up, in the dish.
- Make the Clafoutis bake the clafoutis for 15 minutes. Reduce the oven temperature to 375 (190 celsius – less for fan assisted). Bake for 20 to 25 more minutes, until the top is lightly golden and the custard is just set. Let the clafoutis cool for 5 minutes. Dust with confectioners’ sugar and serve warm, passing the port cream and the remaining port syrup at the table.
The port syrup can be refrigerated for up to 1 week.
For a wine match, Shelley Lindgren looks to Madeira, which often has dried-fruit notes. She opts for the 10-Year Broadbent Madeira; Justino’s 3-Year Fine Rich Madeira would also be delicious.
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