| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Sami |
|
4 |
Servings |
INGREDIENTS
| 10 |
|
Ripe figs; up to 12 |
| 2 |
tb |
Balsamic vinegar |
| 1/2 |
c |
Sugar; plus |
| 2 |
tb |
Sugar |
| 3 |
|
Eggs |
| 1/3 |
c |
All-purpose flour |
| 1 1/4 |
c |
Milk |
| 1 |
ts |
Vanilla extract |
| 1 |
pn |
Salt |
INSTRUCTIONS
~ by Lucy Waverman
Use black or green ripe figs. You may also use blue plums but omit the
balsamic vinegar.
Preheat oven to 350F. Lightly butter a med. sized oven-proof baking dish.
Cut figs in half length=wise and remove stems.
Combine figs, vinegar and 1/4 cup of the sugar in a bowl and marinate for
20 minutes, stirring occaisionally.
Whisk together eggs and remaining sugar (by hand or in a food precessor).
Whisk in flour, milk, vanilla and salt until just combined.
Drain figs, reserving juice, and place, cut side up, in baking dish.
Combine the juice with batter and pour over figs.
Bake 30-40 minutes or until golden and puffed and a toothpick inserted in
the centre comes out clean.
Cool slightly and serve with whipped cream or ice cream if desired. The
gratin will reheat well.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep
20, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”