Fig and raspberry clafouti

4 servings

Ingredients

Quantity Ingredient
1 pounds Fresh figs -; (abt 9), halved
; lengthwise
½ cup Raspberries
¼ cup Blanched whole almonds
2 tablespoons All-purpose flour
¾ cup Milk
⅓ cup Sugar; plus
2 tablespoons Sugar
2 larges Eggs
1 tablespoon Tawny Port
¼ teaspoon Salt
2 tablespoons Cold unsalted butter; cut into bits
Whipped cream; (optional)

Directions

Arrange the figs cut-side up decoratively in a buttered 11-inch-long gratin pan, 1½ inches deep (5 cups), and sprinkle the raspberries around them.

In a blender or food processor grind the almonds finely with the flour, add the milk, ⅓ cup of sugar, the eggs, the Port, and the salt, and blend the custard well, stopping the motor and scrapping down the sides as necessary.

Pour the custard slowly over the fruit, dot the fruit with the butter, and sprinkle it with the remaining 2 tablespoons sugar. Bake the clafouti in the middle of a preheated 400 degree oven for 30 to 40 minutes, or until the top is golden and the custard is set, transfer it to a rack, and let it cool for 20 minutes. Serve the clafouti warm with the whipped cream if desired. This recipe yields 4 to 6 servings.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8713)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - joecomiskey@...

05-18-1999

Per serving: 172 Calories (kcal); 4g Total Fat; (19% calories from fat); 5g Protein; 30g Carbohydrate; 100mg Cholesterol; 184mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 1 ½ Other Carbohydrates

Recipe by: Sara Moulton

Converted by MM_Buster v2.0n.

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