Black Mission Fig Clafoutis

Chef Matthew Accarrino uses fig slices to top this skillet-baked clafoutis. Topped with port-infused whipped cream, this modern take on a classic French dessert works just as well for an after-dinner treat as it does a Sunday brunch substitute for pancakes.



Recipe Summary

active: 40 mins

total: 1 hr

Yield: 6


Port Cream

½ cup ruby or tawny port

 2 tablespoons granulated sugar

 1 piece orange zest (3-by–inch)

 ½ cup heavy cream


1 cup half-and-half

½ cup granulated sugar (plus more for the pan)

2 eggs (large)

2 teaspoons pure vanilla extract

½ teaspoon orange zest (finely grated)

¼ teaspoon salt

¼ cup plus 2 tablespoons all-purpose flour

Melted butter (for the pan)

¾ pound fresh Black Mission figs (halved lengthwise)

Confectioners’ sugar (for dusting)


Make the Port Cream

Step 1

In a small saucepan, combine the port with the sugar and orange zest strip and bring to a boil. Simmer over moderate heat until reduced by half, about 5 minutes. Pour the syrup into a heatproof bowl and let cool. Discard the orange zest and refrigerate until chilled.

Step 2

In a medium bowl, whip the heavy cream to soft peaks. Drizzle in 1 1/2 tablespoons of the port syrup and whip the cream until firm. Refrigerate the whipped cream and remaining syrup separately.

Make the Clafoutis

Step 3

In a blender, combine the half-and-half with the 1/2 cup of granulated sugar and the eggs, vanilla, orange zest and salt. Add the flour in 3 batches, pulsing for 10 seconds between additions. Let the clafoutis batter stand at room temperature for 30 minutes.

Step 4

Preheat the oven to 425. Brush a 9-inch baking dish or cast-iron skillet with melted butter and dust with granulated sugar. Pulse the batter once more and pour it in the dish. Set the figs, halved sides up, in the dish.

Step 5

Bake the clafoutis for 15 minutes. Reduce the oven temperature to 375. Bake for 20 to 25 more minutes, until the top is lightly golden and the custard is just set. Let the clafoutis cool for 5 minutes. Dust with confectioners’ sugar and serve warm, passing the port cream and the remaining port syrup at the table.

Make Ahead

The port syrup can be refrigerated for up to 1 week.


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