Spiced Fig Clafouti


Spiced Fig ClafoutiI’m back from the dead!

Again, I’m not being as vigilant about posting regularly as I should be.  I have a pretty good excuse though- I went to Italy with my boyfriend Jacob and have been in a food coma ever since. I took so many pictures, so stay tuned for a Rome food post~~~~

But in Savannah, it’s the peak of summer and our fig trees are quite busy.  This is probably our best fig season yet! I pick the ripe figs armed with a ladder, bug spray, and a big bowl. And within two days there’s another bounty ready for harvest.


IMG_5484The problem with figs is that they keep for only a few days, 3 at absolute best.  So, when we have hundreds of figs dropping off the trees left and right, we have to figure out a way to utilize them-fast. I’ve made clafoutis in the past with stone fruit and they’ve turned out perfectly.  Figs are more sweet and have less of a tangy aspect, so I created this recipe with spices and lemon zest to add a bit of tang/interest.

Btw, clafoutis are kind of a French custard tart.  The crust is nice and browned, but the inside is sweet and soft.  I think the texture goes perfectly with the soft figs! You can cut up the figs any water you like, but I did circular slices because the finished result is prettier that way.  Cutting the figs in half works too if you have small enough figs. This recipe would probably be great with rehydrated figs as well- just stick em in a bowl of warm water for a few minutes and don’t bother to cut them up.


Spiced Fig Clafouti


3 eggs

5 tbsp sugar

butter or cooking spray

2/3 cup flour

1 1/3 cup skim milk

2 tsp lemon zest (you can use a cheese grater if you don’t have a lemon zester)

15-20 small to medium figs

1/2 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp cloves

pinch of salt

1 tbsp vanilla

Powdered sugar (optional)



1. Preheat the oven to 375 o F.

2. Wash and cut the figs into circular slices.

3. Mix the lemon zest, cinnamon, nutmeg, and cloves together in a small bowl.

4. Butter or spray your pan (10 inch circular pan or cast-iron skillet is preferable). Sprinkle 1 tbsp of sugar evenly around the pan.

5. Place figs on bottom of pan. You might have some left over.  Sprinkle all of lemon zest and spice mix over figs.

6. Beat pinch of salt, flour, milk, and eggs together. Pour over figs. The figs will float up, this is normal.

7. Add 5-6 more sliced figs to the top of the batter.

8. Bake for 48-55 minutes, checking for a browned top.

9. Remove from oven and let sit 5 minutes.  It’s normal for the custard to have a moist inside.

10. Sprinkle with liberal amounts of powdered sugar and serve warm. IMG_5473IMG_5567 IMG_5594

One comment

  1. Kabiru says:

    Your cake doesn’t look dry at all. It looks amazingly moist I thuhogt! I’m excited to hear about the new Dorie baking group “Baking With Julia”. I’ve had that book for eons and simply love it! How do I become involved? I hate to forget about it and miss it.

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