I am thrilled to share my Individual Almond Fig Clafouti recipe with my friend Angie, Postcards from the Ridge, and the rest of the talented bloggers showcasing their ideas for the 2018 Fall Ideas Tour. Make sure you click through the links at the bottom of this post to get a bushel full of fall inspiration.
I have always considered figs a Fall fruit, but, fun fact time, Figs have 2 seasons! The early, breba, season happens in June and the longer, later new wood season runs from August to October. All that being said, Figs still say ‘fall’ to me.
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And if you are looking for an easy fall recipe, this Almond Fig Clafouti recipe is the way to go. I like to serve it in my wee little cast iron skillets, but it can also be made in a larger pan. And with a name like ‘clafouti’, the initial thought is that this is some complicated French recipe when in fact…it is truly one of the easiest dessert recipes around.
At its core, it is basically a baked custard with fruit. You can eat it as is, serve it with a scoop of ice cream, a dollop of whipped cream or, as in these Almond Fig Clafoutis, with a sprinkling of caramelized almonds.
I have made this recipe with both Brown Mission and Black Turkey figs and they work equally wonderfully.
And in a world when sourcing ingredients lists is becoming a job in and of itself, you most likely have these ingredients on hand right now.
Enough of my babbling, here’s the Almond Fig Clafouti recipe:
Such a simple dessert, easy to put together at the last minute, and thoroughly lovely for every day or special occasions.
Generously butter your ramekins or mini skillets. Can be made as 1 large dessert by buttering an 8-cup baking dish.
Preheat oven to 350'
In a blender, combine milk, sugar, eggs, Amaretto, flour, and salt and blend
Pour 1/2 of the mixture into your prepared baking dish and set remaining mixture aside
Bake for 8 minutes if using small dishes or 10 minutes if using the larger dish until just slightly set but not baked through.
Leave oven on, but remove the clafoutis
Place figs cut side down on top of the partially baked custard
Pour remaining batter over the figs and return to oven.
Bake for 25-30 additional minutes (30-40 if using larger baking dish) until the clafouti is puffed and golden brown and a knife inserted in the center comes out clean.
Sprinkle with candied almonds and serve warm
Add almonds and sugar to a heavy pan (I use my cast iron skillet and it's perfect) and heat over medium heat, stirring constantly until sugar melts and caramelizes.
Remove from skillet and place on parchment paper for at least one hour...separating large clumps.
You could make these Almond Fig Clafouti in these small cast iron skillets, in individual baking dishes or in a larger baking or pie pan. If using the cast iron, make sure to put something under them before placing the skillets on your table or plates. I love these mini cutting boards for such a purpose.
If you think you’d like to add this Almond Fig Clafouti recipe to your repertoire, then bookmark this page or pin the following image.
And like I promised, there are so many great ideas to get you inspired for fall shared by some of my very talented blogger friends. Do make sure to pop by to get your creative juices flowing.
At this writing, we are in a hotel as we evacuated our home located on the North Carolina coast ahead of Florence. I am looking forward to spending a quiet afternoon visiting all these sites for some beautiful fall eye candy…wanna join me?
Thanks again for spending a few minutes of your busy day with me today.
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