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Name: Baked Fig Gratin
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 10 Ripe figs; up to 12; 2 tb Sugar; 1/2 c Sugar; plus; 1 pn Salt; 2 tb Balsamic vinegar; 1 1/4 c milk; 3 Eggs; 1/3 c All-purpose flour; 1 ts Vanilla extract

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INGREDIENTS

10 Ripe figs; up to 12
2 tb Sugar
1/2 c Sugar; plus
1 pn Salt
2 tb Balsamic vinegar
1 1/4 c milk
3 Eggs
1/3 c All-purpose flour
1 ts Vanilla extract

INSTRUCTIONS

~ by Lucy Waverman Use black or green ripe figs. You may also use blue plums but omit the balsamic vinegar. Preheat oven to 350F. Lightly butter a med. sized oven-proof baking dish. Cut figs in half length=wise and remove stems. Combine figs, vinegar and 1/4 cup of the sugar in a bowl and marinate for 20 minutes, stirring occaisionally. Whisk together eggs and remaining sugar (by hand or in a food precessor). Whisk in flour, milk, vanilla and salt until just combined. Drain figs, reserving juice, and place, cut side up, in baking dish. Combine the juice with batter and pour over figs. Bake 30-40 minutes or until golden and puffed and a toothpick inserted in the centre comes out clean. Cool slightly and serve with whipped cream or ice cream if desired. The gratin will reheat well. Posted to JEWISH-FOOD digest by Nancy Berry on Sep 20, 1998,

NOTES

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Baked Fig Gratin

10 Ripe figs; up to 12
2 tb Sugar
1/2 c Sugar; plus
1 pn Salt
2 tb Balsamic vinegar
1 1/4 c milk
3 Eggs
1/3 c All-purpose flour
1 ts Vanilla extract

~ by Lucy Waverman    Use black or green ripe figs. You may also use blue plums but omit the  balsamic vinegar.    Preheat oven to 350F. Lightly butter a med. sized oven-proof baking dish.  Cut figs in half length=wise and remove stems.    Combine figs, vinegar and 1/4 cup of the sugar in a bowl and marinate for  20 minutes, stirring occaisionally.    Whisk together eggs and remaining sugar (by hand or in a food precessor).  Whisk in flour, milk, vanilla and salt until just combined.    Drain figs, reserving juice, and place, cut side up, in baking dish.  Combine the juice with batter and pour over figs.    Bake 30-40 minutes or until golden and puffed and a toothpick inserted in  the centre comes out clean.    Cool slightly and serve with whipped cream or ice cream if desired. The  gratin will reheat well.    Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep  20, 1998,

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Nutrition

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Serving Size: 1 Serving (241g)
Recipe Makes: 4 Servings

Calories: 394
Calories from Fat: 172 (44%)

Amt Per Serving		% DV

	Total Fat 19.1g	25 %
	Saturated Fat 6.1g	30 %
	Monounsaturated Fat 7.3g
	Polyunsanturated Fat 2.6g
Cholesterol 794.6mg		245 %
Sodium 402.4mg		14 %
Potassium 301.6mg		8 %
Total Carbohydrate 29.7g		9 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 29.3g
Protein 25.3g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 394

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