Cook Book

Bonne Maman® Fig Clafoutis

Ingredients:

¼ Cup Granulated sugar

1 tbsp. Red wine

1 tbsp. Lemon juice, plus 2 tsp finely grated zest

12 Ripe black figs, tough stems removed and halved lengthways

3 Tbsp Bonne Maman Fig Preserves

2 Eggs, separated

⅓ Cup + ⅔ tbsp. All-Purpose flour

1½ tsp. Vanilla essence

3.4 oz. Double cream

Salt to taste

Directions:

Heat oven to 325°F.

Spoon 3 Tbsp of Bonne Maman Fig Preserves and 1 Tbsp of red wine into small saute pan on a medium-high heat, swirling the pan a few times, until the preserves and wine have incorporated and begun to bubble.

Remove from heat, and stir in lemon juice and figs, set aside to cool.

Put egg yolks into a medium bowl with ⅛ cup sugar. Whisk until slightly thick – two to three minutes by hand, one minute with electric whisk – then add flour, vanilla, cream, lemon zest and a pinch of salt, and whisk until smooth and thick.

In another medium bowl, whisk egg whites with remaining ⅛ cup sugar until they form stiff peaks.

Transfer glazed figs from saute pan to an 8” pie plate, distributing evenly across the bottom of the plate.

Fold gently into yolk batter, then pour over the figs in the pie plate. Bake for about 30 minutes, until batter has risen, turned golden brown and is cooked through. Remove from the oven and serve hot.

Serves 4-6