Dried Apricot and Fig Clafoutis with Rum

Dried Apricot and Fig Clafoutis with Rum

 

Ingredients

¹⁄₃ cup (2 oz.) golden rasins

¹⁄₂ cup (3 oz.) dried apricots, cut into quarters

¹⁄₂ cup (3 oz.) dried figs, stemmed and cut into quarters

1 cup dark rum

Unsalted butter, for greasing

³⁄₄ cup (5 ¹⁄₄ oz.) sugar, plus more for the pan

¹⁄₄ cup unsulphured molasses (not blackstrap)

5 large eggs, at room temperature

¹⁄₂ vanilla bean, seeds scraped

1 ¹⁄₂ cups (6 ³⁄₄ oz.) all-purpose flour

1 tsp. kosher salt

2 cups half-and-half

Confectioners’ sugar, to garnish

Whipped cream, for serving

Instructions

In a small bowl, soak the raisins, apricots, and figs in the rum for 24 hours. Alternatively, cover the bowl with plastic wrap and microwave the dried fruit in rum for 2 minutes let cool completely. Drain the fruit from the rum and reserve each in separate bowls.

Heat the oven to 350°. Grease a 10-inch baking dish with butter then sprinkle with some sugar to coat. In a large bowl, whisk the ³⁄₄ cup sugar with the molasses, eggs, and vanilla seeds until smooth. Add the flour and salt and stir until just combined, then whisk in the half-and-half. Pour the custard into the prepared baking dish then sprinkle with the soaked fruit. Bake until the custard is puffed, golden brown, and set, 45 minutes to 1 hour.

Transfer the baking dish to a rack and let cool for 10 minutes. Dust the clafoutis with confectioners’ sugar then spoon into serving bowls and dollop with whipped cream.

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