| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cklive18, Pdate |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh figs -; (abt 9), halved |
|
|
; lengthwise |
| 1/2 |
c |
Raspberries |
| 1/4 |
c |
Blanched whole almonds |
| 2 |
tb |
All-purpose flour |
| 3/4 |
c |
Milk |
| 1/3 |
c |
Sugar; plus |
| 2 |
tb |
Sugar |
| 2 |
lg |
Eggs |
| 1 |
tb |
Tawny Port |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Cold unsalted butter; cut into bits |
|
|
Whipped cream; (optional) |
INSTRUCTIONS
Arrange the figs cut-side up decoratively in a buttered 11-inch-long gratin
pan, 1 1/2 inches deep (5 cups), and sprinkle the raspberries around them.
In a blender or food processor grind the almonds finely with the flour, add
the milk, 1/3 cup of sugar, the eggs, the Port, and the salt, and blend the
custard well, stopping the motor and scrapping down the sides as necessary.
Pour the custard slowly over the fruit, dot the fruit with the butter, and
sprinkle it with the remaining 2 tablespoons sugar. Bake the clafouti in
the middle of a preheated 400 degree oven for 30 to 40 minutes, or until
the top is golden and the custard is set, transfer it to a rack, and let it
cool for 20 minutes. Serve the clafouti warm with the whipped cream if
desired. This recipe yields 4 to 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-8713)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net
05-18-1999
Per serving: 172 Calories (kcal); 4g Total Fat; (19% calories from fat); 5g
Protein; 30g Carbohydrate; 100mg Cholesterol; 184mg Sodium Food Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other
Carbohydrates
Recipe by: Sara Moulton
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