Recipe from The Wine Lover's Cookbook

Fig and Raspberry Clafouti
(Serves 6)
Recommended wine: sauternes
Alternative wine: port

Clafouti is not a terribly well-known dessert. Its origins are in the south central part of france where a batter cake, typically made with black cherries, is a traditional and much loved delight. This version resonates with the lush, honeyed sweetness of late summer figs and slightly tart raspberries, a truly magical combination that wraps its flavors around the honey-like quality in aged sauternes. Port is a suitable alternative that works well with the fig flavors.

The Wine Lover's Cookbook:
Great Meals for the Perfect
Glass of Wine
By Sid Goldstein
Chronicle Books

Ingredients:

2 cups quartered figs
2 cups raspberries
1/2 cup sliced, blanched almonds
1 cup all-purpose flour
1/3 cup plus 2 tablespoons sugar
2 large eggs
1 cup milk
3 tablespoons port
2 tablespoons cold unsalted butter, cut into bits

Preparation:

1. Preheat oven to 400 degrees F. Arrange figs cut side up in buttered 8-by-8-by-2-inch baking dish and sprinkle in raspberries. In a blender or food processor, finely grind the almonds with the flour. Add 1/3 cup sugar, eggs, milk, and port and blend well. Stop occasionally to wipe down sides as necessary. Pour the custard over the fruit, dot with butter, and sprinkle with the remaining 2 tablespoons sugar.

2. Bake on the middle rack of the oven for 30 to 40 minutes, or until the top is golden and the custard is set. Let cool for 20 minutes.

3. Serve with a dusting of powdered sugar.