Bienvenue en Provence! If your favorite wine season is Rosé and you are a Peter Mayle junkie like me, you’ve come to the right place. The French Winophiles are going to Provence on July 18th! So grab a glass and get ready for some great food and wine pairings to celebrate the summer flavors of Provence.

wine pairings 132

Blueberry & Fig Clafouti

Need a little Provence inspiration? Grab any one of Peter Mayle’s books or “A Pig in Provence” by Georgeanne Brennan. Or you can even turn on the telly and watch “A Good Year” or some episodes from the BBC series “A Year in Provence.”

Peter Mayle Pig in Provence

To join the tour, just email me at culinarydiva@icloud.com with your post title by Wednesday, July 15, 2015.

À la prochaine !

Fig & Blueberry Clafoutis
 
Prep time

Cook time

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Author:
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
  1. Preheat your oven to 350 degrees.
  2. Liberally butter a porcelain or earthenware dish just large enough to hold the figs and blueberries. Dust it well with sugar and set aside.
  3. 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.
  4. 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.