The End of Summer

I love figs. They’re delicious, of course, but there’s something about their fleeting season, fragility and subtlety, that really appeals to me. Summer’s over and figs are the last fruity reminder. I’m delighted the heat has left, but I’ll miss the figs until next summer. 

  Mom had only ever tried the Clafoutis with pears. She made a lot of them last winter, because everybody she knew gave her Harry&David’s beautiful pears for Christmas. I made one for her in the fall, and she fell head over heels, making them through the spring.

I told her a Clafoutis is wonderful with just about any fruit, but she remained unconvinced. Which is why I served her a fig Clafoutis last night, when she and Dad came to dinner.

I made it from a recipe in a Patricia Wells cookbook called Bistro Cooking, though I have the French version, called Les 200 Meilleures Recettes de Bistrot. It’s a great cookbook, as all of hers are (especially the The Provence Cookbook, that shows her wearing a pale linen dress, standing in a field of lavender), and it’s as full of her talent and endearing joie de vivre as they all are.

Halved Figs in Honey

I know it seems paradoxical, and I don’tswear that it holds true for all caterers, but I have nothing to eat at my house. I have vinegars, hot sauces, some spices, olive oil, Crystal Light Pink Lemonade mix, and all kinds of liquor, but no food. Which is why I used a bit of Vanilla Vodka and Five Spice Powder.

It was fabulous!

Even more fabulous bruleed!

 Clafoutis aux Figues

Serves eight

½ stick butter

2 tablespoons flavorful honey

½ teaspoon five spice powder

10 to 12 ripe figs, stemmed and halved

4 large eggs

½ cup vanilla sugar

or 1/3 cup sugar and ½ vanilla bean, scraped

or 1/3 cup sugar and ½ teaspoon vanilla extract

or 1/3 cup sugar and 2 tablespoons vanilla vodka

1 cup milk

2/3 cup flour

a pinch of salt

extra sugar to brulée

1. Preheat oven to 400 degrees.

2. Butter and sugar the casserole dish.

3. Melt the half stick of butter and allow to cool.

4. Rub a little butter around the casserole, and coat with sugar.

5. Heat the honey and five spice powder until it’s quite liquid. Then roll the figs in the mixture, and place cut side up in the casserole.

6. Mix the eggs and sugar in a bowl and whip with a whisk or electric mixer until the mixture takes on a frothy consistency. Gently mix in the milk, flour, salt and melted butter.

7. Pour the mixture over the figs carefully, so as not to move them around, and bake for approximately 20 to 25 minutes, or until the center is firm and golden.

8. When ready to serve, sprinkle on some sugar and brulée with the torch of your choice.

Comments

[Susie]

It's true, there is never anything to eat at your house. All ingredients, and no food. You can always tell the people who aren't serious about cooking: All food, and no ingredients. Depressing as your fridge can be, your pantry promises lovely things to come!