Fıg & Walnut Clafoutıs
If you are a fan of fresh figs and you’re looking for a different way to consume them, this recipe might just be what you’re looking for!
Just to make things clear, I love a classic cherry clafoutis and I wouldn’t trade it for anything! But last year (yes, this recipe has been pending for a year now!) when cherry season was over I had an urge to come up with an ‘out of the ordinary’ new clafoutis! Well at least it seemed out of the ordinary to me until I did a quick little search on the Internet, only to come across hundreds and thousands of fig clafoutis recipes 😀 Yet, I was determined to make up my own. And so I did!
In order to balance flavors and textures I chose to add some freshly squeezed tangerine juice and walnuts. Then I thought why not replace the cream with some luscious Turkish yoghurt to make the whole thing a little more exotic. Finally, to keep it on the lighter side I chose to use honey as a sweetener, which makes this clafoutis refined sugar-gree! Oh yeah, I know honey loses its nutrients when it comes in contact with heat but it does leave its naturally sweet flavor behind for us to enjoy in relatively guilt-free bliss 🙂
- 3 eggs
- 100 gr honey (scant 1/3 cup)
- pinch of salt
- 1 tsp vanilla extract
- 150 ml tangerine juice (1/2 cup + ca.2 tbsp)
- 200 gr full fat yoghurt (3/4 cup)
- 60 gr almond meal + 60 gr whole wheat flour (1/2 cup each)
- 300-400 gr fresh black figs (nearly 1 pound)
- About 100 gr walnuts (3/4 cups)
- 50 gr blue cheese or mild goat cheese (about 1/3 cup) (optional)
- Butter to grease mold(s)
- Do not use an electric mixer for this recipe.
- Heat oven to 170-180 C. Generously grease a 24 cm tart plate with soft butter. Depending on their size you can use 3 or 4 smaller sized tart or pie plates if you wish.
- In a mixing bowl, beat eggs with whisk. Add honey, salt, vanilla and mix well.
- In a separate bowl, measure the yoghurt and mix with a small whisk or fork until smooth and creamy. Then add to the egg mixture and mix well.
- Now add the tangerine juice, which should be freshly squeezed. (You can replace tangerine with orange juice).
- Lastly add the almond meal and blend into mixture. Then add the flour by sifting it into the batter and blend well.
- Wash and pat dry the figs. Cut them in half from top to bottom and then trim off a little piece from their rounded side. You will obtain two thick slices from each fig. Now place them on the greased plate and sprinkle the roughly chopped walnuts all around the figs. Pour the batter and bake in preheated oven for 35-40 minutes.
- If you choose to use blue cheese or goat cheese for this recipe, add just a few little crumbly pieces of cheese about halfway the baking time.
- Serve warm or at room temperature or cold if you wish! Since there is no rule about the serving temperature for clafoutis, you can try all and choose your favorite.