Breakfast Recipe: Plum and Fig Flognarde

It's the season for Italian prune plums. These tiny oval fruits are delightful for baking - they soften and run into plummy jam in the oven. These and figs are a perfect late summer pair, which is why we put them into a clafoutis on Saturday morning - or, as we discovered, a flognarde, since clafoutis is a term reserved only for the cherry version of this eggy baked pancake.

This is a warm, custardy fall dish - with just a hint of nutmeg and cinnamon, and oozing with dark plums and figs. Delicious!

Pin it button big

Plum and Fig Flognarde
1 10" pan

1/4 cup butter, softened
1 1/2 cups milk
4 eggs
1/4 cup sugar
3/4 cup flour
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon salt
Zest of 1/2 orange
1 pound prune plums
1 pint fresh figs
Powdered sugar

Preheat the oven to 350°F. Smear the butter in a 10" cast iron skillet, buttering it all the way up the sides.

Beat the milk and eggs thoroughly. Sift the flour, sugar, spices and salt, and beat with a whisk or beaters into the milk and eggs until smooth without any lumps. Beat in the orange zest.

Pour about 1/3 of the batter into the cast iron pan and set on a stovetop burner over medium heat and cook until just set - about 10 minutes.

Pit the prune plums and cut in half. Stem the figs and cut in half. Arrange on the firm batter in a spiral pattern, alternating the figs and plums. Pour the rest of the batter over top and bake until puffed and firm - about 1 hour.

Remove and let cool for at least 15 minutes before serving. Dust with powdered sugar to serve.

Related Recipes
Big Pancake
Apple Pancake
Plum Cinnamon Jam
Plum Coffeecake with Cinnamon Streusel

(Images: Faith Hopler)

Re-edited from post originally published on September 18, 2007

Per serving, based on 4 servings. (% daily value)
Calories
620
Fat
15.5 g (23.8%)
Saturated
9.2 g (46.2%)
Trans
0.5 g
Carbs
122 g (40.7%)
Fiber
11.2 g (44.9%)
Sugars
72.4 g
Protein
8.5 g (17%)
Cholesterol
39.7 mg (13.2%)
Sodium
626 mg (26.1%)

You Might Also Like

Around the Web

Categories

Breakfast, Recipe

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

7 Comments