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This is a sophisticated finale with a French-country feel.
- 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
- 4 eggs
- 1/3 cup sugar
- 1/4 cup firmly packed golden brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 1 cup creme fraiche
Combine the wine and figs in a small bowl. Cover and let stand overnight.
Preheat the oven to 350 degrees F. Generously butter a ceramic or Pyrex deep-dish pie plate. Drain the figs, reserving the wine. Arrange the figs, walnuts and cranberries evenly in the dish. Melt the butter in heavy small saucepan over medium heat. Allow the butter to cook, swirling the pan occasionally until the butter is a deep golden brown (do not burn), about 4 minutes. Remove from the heat and cool slightly. Beat the eggs with both sugars in a large bowl. Whisk in the flour and salt. Whisk in the butter. Stir in the reserved wine and the milk. Carefully pour the mixture over the figs, cranberries and walnuts in the dish.
Bake until the top is golden brown and the custard is set and puffed at the edges, about 40 minutes. Serve warm with the creme fraiche.
Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
346 calories; 22g total fat; 145mg cholesterol; 136mg sodium; 30g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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