Clafoutis are a wonderful quick and beautiful dessert to make with fruit. They originated in the 19th century in France and were traditionally made with cherries. This is adapted from a Food & Wine recipe.
- 1 cup half-and-half or a non-dairy milk substitute
- ½ cup sugar
- 2 large eggs
- 2 t. vanilla
- ½ t. finely grated orange zest
- ¼ cup + 2 T. flour
- melted non-dairy margarine
- ¾ pound halved figs
1. Preheat oven to 425 F. Brush a 9-inch baking dish with melted non-dairy margarine and dust with sugar.
2. In a blender, combine non-dairy milk substitute with ½ cup sugar, eggs, vanilla and orange zest. Add flour in 3 batches, pulsing for 10 seconds between additions. Let batter stand at room temperature for 30 minutes.
3. Pulse batter once more and pour into a dish. Set figs, halved side up, in the dish. Bake in preheated 425 F. oven for 15 minutes. Reduce oven heat to 375 F. and bake for 20-25 minutes until top is lightly golden and the custard is just set. Dust with confectioners’ sugar.
Easy Fig Jam
Three ½-pint jars
This is an easy trick from the well-known food specialist Grace Parisi on the Food & Wine website.
- 2 pounds figs cut into ½-inch pieces
- 1½ cups sugar
- ¼ cup +2 T. fresh lemon juice
- ½ cup water
1. Toss fig pieces with sugar in a saucepan. Stir and let sit for 15 minutes.
2. Add lemon juice and water and bring to a boil. Stir until sugar is completely dissolved. Reduce heat and simmer about 20 minutes until fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops.
3. Spoon into three ½-pint jars, leaving ¼ inch space at top. Close jars and let cool to room temperature. Refrigerate.
Date, Fig and Nut Loaf
- 1 cup chopped dates
- ½ cup diced figs
- 1 t. baking soda
- 1 T. oil
- ¾ cup boiling water
- 6 T. sugar
- 1 egg
- 1½ cups flour
- ½ cup chopped nuts
1. Preheat oven to 325 F. Grease a loaf pan.
2. In a mixing bowl, combine dates, figs, baking soda and oil. Add boiling water and leave for 30 minutes.
3. Add sugar, egg, flour and nuts and combine. Spoon into a greased loaf pan. Bake for 1 hour.
Sybil Kaplan is a journalist, author and compiler/editor of nine kosher cookbooks and food writer for North American Jewish publications, who lives in Jerusalem where she leads walks of the Jewish food market, Machaneh Yehudah, in English.