Fig and thyme clafoutis

Name: Fig and thyme clafoutis
Yield: Serves four
Ingredients: 2 lemons: finely grate the zest to get 2 tsp, then juice to get 1 tbsp; 420 g really ripe black figs (around 10, depending on size), tough stems removed, halved lengthways; 2 tbsp red wine; 1 tbsp picked thyme leaves; 90 g dark muscovado sugar; vanilla ice cream or crème fraîche, to serve; vanilla ice cream or crème fraîche, to serve; 100 ml double cream; ⅛ tsp salt; 50 g plain flour; 1½ tsp vanilla extract; 420 g really ripe black figs (around 10, depending on size), tough stems removed, halved lengthways; 2 large eggs, yolks and whites separated

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This might seem like a lot to serve four, but it’s so light and fluffy that you’ll be surprised how much everyone can eat. The figs can be made 2 days ahead and kept in the fridge.

Ingredients

90 g dark muscovado sugar
2 tbsp red wine
1 tbsp</

Dessert
Vegetarian

Method

Preheat the oven to 170°C fan.
Put 50 g of sugar into a small ovenproof high-sided sauté pan (about 18cm wide), along with