Fig And Raspberry Caflouti Food

RASPBERRY CLAFOUTIS

Steps:

• Preheat the oven to 400 degrees F. Grease a 3-quart Dutch oven with 1 tablespoon butter, then sprinkle with 1 tablespoon sugar. Warm gently over low heat while you make the batter.
• To a blender, add the eggs, milk, 2/3 cup sugar, vanilla, cardamom, cinnamon, salt and flour. Blend on high until a smooth batter forms, about 30 seconds.
• Sprinkle the raspberries over the bottom of the preheated Dutch oven. Pour the batter over the raspberries and sprinkle the 2 tablespoons sugar over the top. Transfer the pan to the preheated oven; bake until the clafoutis is puffed and just set, about 30 minutes. Let cool in the pan for 10 minutes (it will deflate slightly).
• Meanwhile, whisk together the yogurt and agave syrup in a small bowl. Dust the clafoutis with powdered sugar if desired. Serve with yogurt and chopped pistachios on the side.

PEACH-RASPBERRY CLAFOUTI

Steps:

• Butter a 12-inch round baking dish; set aside. Bring Lillet, 1 1/2 cups water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan over high heat, stirring until sugar has dissolved. Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, about 15 minutes. Remove from heat; let stand 30 minutes.
• Preheat oven to 325 degrees. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla bean). Arrange raspberries among peaches.
• Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
• Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack 20 minutes before serving.

RASPBERRY CLAFOUTIS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour and 1/4 cup plus 2 tablespoons sugar together in a bowl. Whisk in eggs and butter. Add 1/4 cup plus 2 tablespoons milk and lemon juice; whisk until batter is very smooth, about 3 minutes.
• Pour batter into a 9-inch oval or round baking dish. Scatter raspberries on top.
• Bake in the preheated oven until puffy and golden, about 30 minutes. Let cool, about 15 minutes. Dust with confectioners' sugar.

RASPBERRY CLAFOUTI

Steps:

• Heat toaster oven to 400 degrees. Butter two 5 1/2-inch oval gratin dishes and dust with sugar.
• Whisk egg until frothy and add sugar, half and half, and vanilla extract; mix to combine.
• Add the all-purpose flour and whisk very well.
• Divide the raspberries into the baking dishes and pour the batter over the berries.
• Bake for 20 to 30 minutes until golden brown and the middle is set.
• Serve with a scoop of ice cream.

CLAFOUTIS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
• Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.

FIG AND RASPBERRY COBBLER

Steps:

• In a medium or large saucepan over low heat combine half the figs and half the raspberries with the sugars, flour, ginger, lemon rind, cinnamon stick and ground cinnamon.
• Cool for 40 minutes stirring occasionally.
• Prepare pie crust and preheat oven to 475 degrees.
• Stir in remaining figs and raspberries.
• Remove from heat and discard cinnamon stick.
• Roll out 1/2 of the pie dough and line the bottom of a 2 quart baking dish.
• Fill with fig-raspberry mixture.
• At this point you can roll out the dough and cut into 1 inch strips for a lattice top or tear the crust and top as you will.
• Sprinkle top with the 1 tablespoon sugar and bake for 30 minutes or until crust is a nice light golden brown.
• Remove and place on a wire rack for 30 minutes.
• Serve warm with vanilla ice cream or chill.

FRESH FIG CLAFOUTI

Steps:

• Preheat oven to 350°; generously butter a 10-inch pie plate; sprinkle evenly with 1 tablespoon sugar.
• In a large measuring cup or a bowl with a pouring spout, whisk the milk, cream, eggs, and vanilla together until well blended.
• In another bowl, sift the flour, ¼ cup sugar, and salt; gradually whisk the milk mixture into the flour mixture until fairly smooth.
• Pour the batter through a strainer into the prepared pie plate; pressing down any lumps of flour in the strainer to dissolve them.
• Arrange the figs, cut side up, on top of the batter; dot the surface with the pieces of butter.
• Bake 50-55 minutes until the edges are puffed and golden and cooked in the center.
• Transfer dish to a wire rack; sprinkle evenly with remaining 1 tablespoon sugar while still warm.
• Serve warm or at room temperature.

CARAMELIZED FIGS WITH RASPBERRY COULIS AND YOGURT

Steps:

• Preheat broiler.
• Force raspberries through a fine sieve into a bowl to remove seeds.
• Sprinkle cut side of figs with sugar and place, sugared sides up, in a flameproof baking dish. Broil about 4 inches from heat until tops are bubbling and lightly browned, 3 to 5 minutes.
• Spoon 1 1/2 tablespoons raspberry coulis onto each of 4 dessert plates. Spoon a heaping tablespoon of yogurt in center of each, then arrange 4 fig halves on top.

PEACH AND RASPBERRY CLAFOUTI

Steps:

• Layer peaches and raspberries in a shallow greased 5-cup baking dish; dot with butter. , In a food processor, cover and process almonds with flour until ground. Add cream, 1/3 cup sugar, eggs, port, salt; blend, scraping sides as necessary. , Pour custard slowly over fruit. Sprinkle with 2 tablespoons sugar. Bake at 400° for 30-40 minutes until top is golden and custard set. Cool on a wire rack for 20 minutes. Serve warm with whipped cream. Garnish with raspberries and mint.