Author: Cooking in Provence by Alex Mackay with Peter Knab
Recipe type: Dessert
Cuisine: French
Serves: 6-8
Ingredients
1 pound + 2 ounces purple figs, halved
2 pounds + 4 ounces blueberries
1¾ ounces butter, plus extra for baking dish
2¾ ounces melted butter
2¾ ounces caster sugar, plus extra for dish and dusting
3½ fluid ounces double cream (heavy cream)
5 eggs beaten
2¾ ounces all purpose flour
finely grated zest of two lemons
Crème Fraiche to serve
Instructions
Preheat your oven to 350 degrees.
Liberally butter a porcelain or earthenware dish just large enough to hold the figs and blueberries. Dust it well with sugar and set aside.
Melt the 2¾ ounces of butter and sauté the figs for a couple of minutes. Add the blueberries, just to warm them through, and pour the mixture into the sugared baking dish. Mix the double cream together with the eggs then sift in the flour. Add the 2¾ ounces of sugar, the lemon zest and the melted butter and whisk well to combine, making sure that there are no lumps. Pour this mixture over the top of the figs and berries, then bake for 20-25 minutes in the preheated oven until the outside is set but the center is just trembling slightly.
Heat your grill (broiler) to its highest setting and sprinkle the clafoutis thickly with caster sugar. Grill until golden and serve hot, warm or at room temperatures with plenty of crème fraiche.
Recipe by Tout va bien! (tm) at https://christymajors.com/the-french-winophiles-bienvenue-en-provence/