Ginger, Fig, and Grape Clafoutis


  • 1 1/2 cup whole milk
  • 4 large eggs
  • 1 tbsp box vanilla cake mix
  • 1 stick butter
  • 1/2 tsp salt
  • 1/2 cup sugar plus 1 tbsp reserved
  • 1 cup all-purpose flour
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1 inch ginger
  • 6-7 fresh figs
  • 1 cup seedless red or black grapes
  • 6-8 large sage leaves plus more for garnish
  • 2 tbsp powdered sugar
  • Preheat the oven to 350F.
  • In a medium mixing bowl, whisk together 1 ½ cup whole milk, 4 large eggs, 1 tbsp vanilla, and ½ tsp salt until well combined.
  • Melt 1 stick of butter in a small saucepan on medium heat. Continue cooking until butter begins to smell nutty and turns a beautiful golden brown. Slowly add browned butter to the wet mixture while stirring. Do not add too quickly or the eggs will cook and curdle.
  • Grate 1 inch of fresh ginger and add to the mixing bowl with ½ cup sugar, 1 cup flour, ½ tsp cloves, ½ tsp allspice. Whisk well to combine, ensuring no lumps in the batter.
  • Ladle 1 cup of the clafoutis batter in the Corningware 3.2 Qt Roaster, or similar product. Cook for 5-8 Minutes, or until batter begins to set. While its cooking, destem and quarter 6 fresh figs. Discard all stems from grapes and slice in half. Tear 6-8 sage leaves into 1 inch pieces.
  • Remove from the Roaster from the oven. Scatter grapes, figs, and sage leaves on top of the cooked batter. Pour remaining batter over the top and return to the oven. Bake for an additional 30 Minutes, or until a knife comes out of the middle clean.
  • After the clafoutis has set, sprinkle remaining 2 tbsp white sugar over the top. Broil on High for 4-5 Minutes, or until golden brown and slightly caramelized.
  • Allow to cool for 5 Minutes. Sprinkle powdered sugar over the top and serve with any remaining fresh fig slices and sage leaves. Enjoy warm.
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