Fig Ras el Hanout Clafoutis
- Details
The spicy aromas wafting out of our storefront next to Pike Place Market bring in all sorts of curious noses off the street. There’s no one spice that exactly mimics that unique scent, but Ras el Hanout is probably the next best thing! Our signature recipe for this classic Middle Eastern blend has twenty four ingredients, making it easily our most complex spice blend. Ras el Hanout is traditionally used more in savory dishes, but its medley of spices are sweet, aromatic and perfect for baking.
A beautiful in-season crop of figs, found in the market next door, were the inspiration for this delectable creation! Clafoutis are an overlooked brunch gem, easier to make than pancakes or waffles with a custardy texture similar to crepes. Here, we caramelized the figs in Ras el Hanout and baked them into the custard. The resulting Clafoutis were rich, indulgent, and perfect for a decadent weekend morning.
Fig Ras El Hanout Clafoutis
Ingredients
- 1-1/2 cups half and half
- 2 teaspoons ground Ras el Hanout
- 1/3 cup plus 2 tablespoons granulated sugar
- 1 vanilla bean, halved and scraped
- 2 eggs plus 2 egg yolks
- 1/2 cup of all purpose flour
- 1/2 teaspoon Kosher salt
- 2 tablespoons olive oil
- 8 figs, sliced
- Non stick spray
- Powdered sugar for sprinkling
- Rose petals for sprinkling
Instructions
- Preheat the oven to 450 degrees.
- In a blender add the half and half, 1-1/2 half teaspoons of Ras el Hanout, 1/3 cup of sugar, vanilla and eggs.
- Blend until smooth. Next add the flour and salt and blend until the batter is smooth. Set aside to rest.
- In a small bowl add the olive oil, sliced figs, half teaspoon Ras El Hanout, two tablespoons of sugar and give them a toss. In a nonstick pan on medium-high heat, sear one side of the figs until caramelized and fragrant.
- Coat a cast iron pan or baking dish with non stick spray and pour your batter in. Lay the caramelized figs on top of the batter, presentation side up.
- Bake for 15 minutes or until edges are puffed and golden. The center should be set but soft. Let the clafouti cool and sprinkle powdered sugar and rose petals as a garnish. Cut into triangles and serve warm. Store in the fridge up to three days.
Notes
Feel free to garnish clafoutis with honey, yogurt or ice cream.
7 Comments
Leave a Comment
Tea Picnic
This post is for those of us who like the crusts cut off. The extra effort and attention that goes into making these beautiful tea sandwiches shows in every detail — the sweet shapes, the …
Saffron Pumpkin Crème Brûlée
There’s no shortage of pumpkin pairings these days, and the beloved spicing tends to be loud and proud. But why not switch it up? Winter is long and there are pumpkins aplenty. For a mellow …
Kale Tabbouleh with Ras el Hanout Dressing
This festive salad is perfect holiday fare. At a time when greens can often be over- shadowed by sweets, put this on the table and it will become everyone’s first choice instead. The bright citrus …
Golden Milk
Golden Milk is a delightful warm, spiced beverage often sipped before bed for its healing properties. The key ingredients are milk and turmeric, and from there variations abound! Most begin with a non-dairy milk and …
Slow Roasted Leg of Lamb with Orange-Rhubarb Glaze
Give boneless leg of lamb the royal treatment with Ras el Hanout and Moroccan Meyer Lemon Paste. Ras el Hanout is the spice merchants showcase of their finest flavors, and ours is a blend of …
Hello,
In the
Fig ras El Hanout recipe the first ingredient 1-1/2 cups half and half Is mention above, can you explain what ingredient this actual is as I can’t work it out,
Many thanks,
Karen
Its half whole milk, half heavy cream. It’s easy to find premade in the dairy section of most grocery stores.
NO! Half and half is fifty percent Guinness and fifty percent Bushmill’s.
Mr.Cowan, got a great laugh with your comment. My 55% Irish heritage would be 27.5% Guinness and 27.5% Bushmills. Always a bottle of either drizzled on the graves of recently deceased relatives, with anything left over swigged in turn by the mourners. Lovely tradition…
It also works beautifully with freshly sliced Danjou pears! Thank you for this lovely, playable recipe.
what type fig?
How can you leave this out of your recipe?
isn’t it THE main ingredient?
Featured here we used mission figs. Any fig should work as long as they’re ripe. I’ve experimented using dried figs and cut them into small pieces. Saute them with the olive oil, sugar and ras el hanout as instructed. They have a slight chew which is nice in the dish.