Fig and Apple Clafoutis

Preamble 

As we have a good crop of figs at the moment, tonight's dessert was a very successful experiment – fig and apple clafoutis.  This is a gluten-free recipe.

Batter

2/3rds of a cup of rice flour, one egg, just under one cup of water, small amount of vanilla essence. Add a little guar gum if you want a firmer batter.

Note that the quantity required depends on how much fruit you are using, the size of the baking dish, etcetera.

Filling

One Bramley apple ("cooking apples" in the UK; substitute an appropriate large, tart, apple if not available,) about 3 times more fresh figs by volume.

Method

  • Oil baking dish.
  • Clean and chop fruit.
  • Add fruit to dish.
  • Add pinches of powdered cardamom, cassia (or cinnamon,) ginger.
  • Mix fruit/spice mix.
  • Add batter.
  • Mix
  • Bake at 150-175 degrees Celsius until batter is set and protruding fruit just starting to caramelise.

Results

I had a fairly good idea what was going to come out of this but was still surprised by the variety and complexity of flavours – much of this from the figs, due to varying states of ripeness.  I used a fair bit of ginger which gave the whole thing a delightful bite.  Definitely one to repeat.