Yields: 6-10 servings, depending on how big you cut the slices :)
Ingredients:
8-10 figs, washed, trimmed and quartered
1 teaspoon cinnamon
2 Tablespoons unsalted butter, divided at room temperature
1/3 cup, 1 Tablespoon and 1 teaspoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons gluten free all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lime zest
1/4 teaspoon kosher salt
2 to 3 firm but ripe pears, about 3 cups (I used Bartlett pears)
Confectioner’s sugar, for garnish (optional)
Preheat oven to 375°F (191°C).
Butter a baking dish with 1 Tablespoon of butter. Sprinkle the bottom and sides with 1 Tablespoon of the sugar and set aside.
In a frying pan, melt butter over medium heat. Add cinnamon and 1 teaspoon of sugar. Add quartered figs and sauté until figs have softened. Set aside.
Beat eggs and 1/3 cup of the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lime zest, and salt. Set aside for 10 minutes.
Meanwhile, peel, core, quarter, and thinly slice the pears. I got 3 slices out of each quarter.
To assemble the clafoutis, arrange cooled figs around the border of the pan. Then starting in the center of the baking dish, arrange the slices in a single layer in a pinwheel design.
Pour the batter over the peaches and bake until the top is golden brown and the custard is firm about 35 to 40 minutes.
Serve warm or at room temperature, sprinkled with Confectioner’s sugar or other toppings of your choice.