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Small Batch, Grand Flavor • Est. 1995

Fig Ras el Hanout Clafoutis

Fig Ras el Hanout Clafoutis
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, easily making it 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.

Beautiful ripe 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 is rich, indulgent, and perfect for a decadent weekend morning.

Ingredients

  • 1-1/2 cups half and half
  • 2 teaspoons Ras El Hanout, ground
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1 Madagascar 3 Count Vanilla Bean, scraped
  • 2 eggs plus 2 egg yolks
  • 1/2 cup all purpose flour
  • 1/2 teaspoon Kosher Salt
  • 2 tablespoons olive oil
  • 8 figs, sliced
  • Non stick spray
  • Powdered sugar for garnish
  • Rose petals for garnish

Directions

Preheat the oven to 450 degrees. In a blender, add the half and half, 1-1/2 teaspoons of Ras el Hanout, 1/3 cup of sugar, vanilla, and eggs. Blend until smooth. Next, add the flour and salt. Blend until smooth. Set the batter aside to rest while caramelizing the figs. In a small bowl, add the olive oil, sliced figs, a half teaspoon of Ras el Hanout, and two tablespoons of sugar, and give them a toss. Using a non-stick pan on medium-high heat, sear one side of the figs until they are fragrant and caramelized. 


Coat a cast iron pan or baking dish with non-stick spray and pour the batter in. Lay the caramelized figs on top of the batter, presentation side up. Bake for 15 minutes or until the edges are puffed and golden. The center should be set but soft. Let the clafoutis cool, then sprinkle powdered sugar and rose petals as a garnish. Cut the clafoutis into triangles and serve warm. 

It pairs nicely with yogurt, honey, and ice cream. 

Tags: Baking Brunch Dessert Eggs Fruit Ras el Hanout Vanilla
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