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Fig, Walnut and Cranberry Clafouti with Creme Fraiche

Source: Cooking.com
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Active Time:  20 Minutes
Total Time:  1 Hour
  8 servings
This is a sophisticated finale with a French-country feel.
RECIPE INGREDIENTS
1 cup moist Calimyrna figs, cut into quarters
1/2 cup muscat wine (Baumes de Venise or Canelli)
1/2 cup toasted walnuts, cut into 1/2-inch pieces
1/2 cup cranberries (fresh or frozen)
6 tablespoons butter
1/3 cup sugar
1/4 cup firmly packed golden brown sugar
4 eggs
1/2 cup all-purpose flour
1/4 teaspoon salt
3/4 cup whole milk
1 cup creme fraiche
Fig, Walnut and Cranberry Clafouti with Creme Fraiche Recipe at Cooking.com
DIRECTIONS
Combine wine and figs in small bowl. Cover and let stand overnight.


Preheat oven to 350 degrees F. Generously butter a ceramic or Pyrex deep dish pie plate. Drain figs, reserving wine. Arrange figs, walnuts and cranberries evenly in dish. Melt butter in heavy small saucepan over medium heat. Allow butter to cook, swirling pan occasionally until butter is deep golden brown (do not burn) about 4 minutes. Remove from heat and cool slightly. Beat eggs with both sugars in large bowl. Whisk in flour and salt. Whisk in butter. Stir in reserved wine and milk. Carefully pour mixture over figs, cranberries and walnuts in dish.


Bake until top is golden brown and custard is set and puffed at edges, about 40 minutes. Serve warm with Creme fraiche.


Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cranberry Desserts
Nutrition Facts per Serving
Yield:   8 servings
Calories: 346
Fat. Total: 22g
Fiber: 2g
Carbohydrates, Total: 30g
Sodium: 136mg
% Cal. from Fat: 57%
Cholesterol: 145mg
Protein: 7g
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