Figs stuffed with blue cheese, wrapped with prosciutto, drizzled with olive oil and herbs, then baked to oozing perfection.
Even stuffed with chocolate.
Or how ’bout Clafouti, a rustic, custard-like French dessert that is best served warm.
Fresh Fig Clafouti
Yield: 6 to 8 servings
1/4 cup plus 2 tablespoons sugar, divided use
1 1/2 cups whole milk
1 cup heavy cream
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 pound fresh figs, mixed sizes and colors preferred, stems trimmed, halved lengthwise, or cut in fourths if large 1 tablespoon unsalted butter, cut into small pieces
1. Preheat oven to 350 degrees. Generously butter 10-inch pie pan or other round, shallow dish. Sprinkle evenly with 1 tablespoon sugar.
2. Whisk milk, cream, eggs and vanilla in large measuring cup or bowl with pouring spout until blended. Sift flour, 1/4 cup sugar and salt into separate large bowl. Gradually whisk milk mixture into flour mixture until fairly smooth. Pour batter through strainer into prepared dish, pressing down on any lumps of flour in strainer to dissolve them.
3. Arrange figs, cut side up, on top of batter. Dot surface with pieces of butter.
4. Bake until edges are puffed and golden and it’s cooked in center, 50 to 55 minutes. Place on wire rack to cool and sprinkle with remaining 1 tablespoon sugar while still warm. Serve warm or at room temperature, spooned onto serving plates.
“Fig Heaven” by Marie Simmons (William Morrow, $19.95).
I love to garnish each serving of Fresh Fig Clafouti with a little sprig of fresh mint.
Yes, fig heaven.