Tag Archives: figs

FIG CLAFOUTIS with cinnamon mascarpone

Fig clafoutis

This is such a delicious way to make the most of fresh figs whilst they’re in season.
This is the first time that I’ve made clafoutis, although I’ve eaten a fair few. It actually turned out to be a little bit like a Breton Far, but I think that my baking tin may be to blame for that. Ideally you want to bake this in a 20cm pie tin (not a loose bottomed one!), the one I used is only about 15cm, so the batter ended up being a little thicker than I intended.
This didn’t detract from how yummy it is though. Rich, soft vanilla batter, slightly crisp and fluffy around the edges, with soft, sweet figs nestled in it. This is a lovely warm pud for the cooler evenings.

Fig clafoutis
I served mine with some cinnamon mascarpone, which was simply 100g mascarpone stirred together with 1/8 tsp ground cinnamon. You can add a touch of sugar to it if you like but I find the clafoutis sweet enough, especially if the figs are at peak ripeness, so I’m not convinced that it needs it.

ingredients
serves 4-6

75g plain flour
pinch of salt
50g sugar (plus a little extra for the tin)
200ml whole milk
2 eggs
1 tsp vanilla paste
8 ripe figs, cut in half
butter for greasing

Fig clafoutis

It’s best if you make the batter in advance so that it has time to rest. I left mine for a couple of hours but you can even make it the day before if you like.
Whisk together the flour, salt and sugar in a mixing bowl, make a well in the centre. Beat together the milk, eggs and vanilla and gradually add this liquid to the dry ingredients. Work from the centre of the bowl outwards, incorporating a little of the flour at a time, until all the liquid has been added and you have completely smooth batter. Put this in the fridge to rest.
When you’re ready to bake the clafoutis get your oven pre-heated to 220°c. Grease your pie dish really quite generously with butter. Sprinkle a little sugar into the dish and shake it around so that it coats the inside. This will not only reduce the chances of your clafoutis welding itself to the dish but also gives a lovely coating to the outside.
Pour the batter into the dish and then carefully sit the figs into it, cut side up. Bake the clafoutis for 25-30 minutes. It should have puffed up around the edges and become lovely and golden, I bit like a Yorkshire pudding. Dust it with a little sugar and serve it whilst it’s still warm with a dollop of the cinnamon mascarpone or clotted cream.

Fig clafoutis

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BRIE, FIG and THYME TOASTIE

Brie & fig toastie

It feels as though we may be approaching the season of comfort food. The nights are drawing in and the big bowls of salad I’ve been feasting on during the summer are seeming less and less appealing.
Plus it’s fig season and I can never resist a sweet ripe fig. Especially if it’s teamed up with any form of dairy product. Ice cream, yoghurt, cheese – I don’t care really. I just know that I need to eat as many as a I can as quickly as possible.
I’ll certainly be eating more of these before the seasons over. As cheese toasties go (or grilled cheese on this side of the pond), this was pretty epic. Full of rich gooey, melty, buttery brie, sweet figs and fragrant thyme with plenty of crunch from the bread, Yeah, I could probably eat another one right now.

Brie & fig toastie

You can obviously be pretty fluid about quantities here, it all really just hinges on the surface area of your bread and the size of your figs.

Ingredients
serves 1

2 thick slices of white sourdough bread
butter
handful of fresh baby spinach
2-3 fresh ripe figs, sliced
50g brie, sliced
small sprig of fresh thyme
big pinch of sea salt (smoked if you can get it)
pinch of black pepper
drizzle of honey

Butter the bread on both sides. Place one slice in a heavy frying pan (I use a crepe pan) and then layer on the spinach, followed by the cheese and the figs. Drizzle over the honey and then sprinkle on the seasonings and the thyme leaves. Top with the second slice of bread and gently press the sandwich together. Gently heat the pan, you don’t want it to be too hot or you’ll just burn the bread before the cheese achieves maximum gooeyness. Allow the underside of the sandwich to become crisp and golden and then carefully flip it over to brown the other side.
Transfer to a serving plate before cutting in two because the cheese will be gloriously oozy.

Brie & fig toastie

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MINI FIG AND ROSEMARY CHEESECAKES two ways

Fig and honey cheesecake

Piles of beautiful black-skinned figs have started to appear in the shops and I’ve been desperate to make use of them. I’ve been a big fan of figs ever since my friends parents let us spend a week at their house in France which happened to have a fig tree in the garden, covered in sweet, plump fruit. We greedily devoured them every morning with greek yoghurt during lazy breakfasts.
I was pretty sold on the idea of using them in a cheesecake but couldn’t decide if I wanted it to be sweet or savoury…so of course I made both! To be honest, I’m still none the wiser as to which one is better, I love them both. I’ll almost certainly be making more savoury cheesecakes in the future, they make a perfect starter or fancy lunch.

Savoury fig & rosemary cheesecake
The savoury version has a slightly firmer texture and a lovely crumbly, oaty base. I should imagine that if you’re that way inclined you could switch the ricotta in it for some chevre. The sweet one has a wonderfully creamy texture and the rosemary is delicious with the figs and honey.

Ingredients
makes 6

Sweet base
6 tbsp digestive biscuit crumbs
2 tbsp melted butter
1 tbsp chopped rosemary

Savoury base
3 tbsp digestive biscuit crumbs
3 tbsp oats
3 tbsp melted butter (the oats absorb a little more)
1 tbsp chopped rosemary

Basic filling mixture
150g cream cheese
75g ricotta cheese
1 egg

3 small ripe figs

Sweet additions
2-3 tbsp honey (depending on how much of a sweet tooth you have)

Savoury additions
4 tbsp grated parmesan
black pepper

Fig and honey cheesecake

Line a six hole muffin tin with muffin wrappers, I used silicone ones, which tend to be a bit sturdier.
Mix together all of the ingredients for the base of your chosen flavour. Press a heaped tablespoonful of the base mixture into each cavity of the muffin tin and place it in the fridge to chill and set whilst you make the filling. Pre heat the oven to 170°c .

Savoury fig & rosemary cheesecake
Beat together both of the cheeses until they are really nice and smooth. Next beat in the egg. This will give you a simple cheesecake mixture that you can play around with. Stir in the honey for the sweet cheesecakes or the parmesan and black pepper for the savoury version.

Fig and honey cheesecake
Spoon the filling evenly over the bases and carefully place half a fig (cut side up) on top of each one. The filling should be thick enough to support it.

Savoury fig & rosemary cheesecake
Place the tray into a larger deep tin (like a roasting tin) and fill that tin with boiling water. Put the cheesecakes in the oven and bake for 25-30 minutes. Once cooked they should still have a gentle wobble to them. Slightly open the oven door and leave them in there until totally cool. Transfer to the fridge to chill completely before serving. I like to drizzle the sweet ones with a little honey when I serve them.

Fig and honey cheesecake

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