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Fig Ras el Hanout Clafoutis

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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.


 7 Comments

  1. Karen says:

    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

  2. Howard Cowan says:

    NO! Half and half is fifty percent Guinness and fifty percent Bushmill’s.

  3. Carol L Gearhart says:

    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…

  4. Ian says:

    It also works beautifully with freshly sliced Danjou pears! Thank you for this lovely, playable recipe.

  5. Robin says:

    what type fig?
    How can you leave this out of your recipe?
    isn’t it THE main ingredient?

    • Sherrie says:

      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.

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