Clafoutis is one of the easiest desserts! It requires just a few ingredients, you pop them all into a blender, and then you add whatever fruit you have on hand. I make clafoutis year-round with whatever fruit is in season: peach or cherry clafoutis in the summer, pear clafoutis in the winter, etc. You can literally use whatever fruit you have in abundance. Figs are currently in season and available at our local fruit stand, so I recently made a fig clafoutis, and it might be my favourite one I’ve ever made. This time I also added orange zest to the batter and it was really yum. I’ve shared the recipe below…
Fig Clafoutis Recipe:
- 1½ cups cream
- ¾ cup granulated sugar (plus more for the pan)
- 3 large eggs
- 2 teaspoons of pure vanilla extract or paste
- 1 teaspoon orange zest
- ¼ teaspoon salt
- ½ cup flour
- 8-10 fresh figs halved lengthwise (or whatever fruit you have)
- Icing sugar for dusting
In a blender, combine the cream with the sugar, eggs, vanilla, orange zest and salt. Add the flour in 3 batches, blending for 10 seconds between additions. Let the clafoutis batter stand at room temperature for 30 minutes. Meanwhile, preheat your oven to 220°C, butter a baking dish (I used an 8 x 13 inch dish) and dust with granulated sugar. Slice your figs in half and have them ready. Blend your clafoutis batter one last time and pour into your dish. Set the figs into your batter and then pop your dish into the oven. Cook at 220° for 15 minutes, then lower the oven temp to 180° and cook for another 20 minutes.
Dust with icing sugar and enjoy with cream or ice cream or simply on its own. Yum!