Fig-Blueberry Clafouti

• 1 lb. figs (about 8 medium), halved
• 1 1/2 cups fresh or frozen blueberries
• 1 cup all-purpose flour
• 2 Tbs. yellow cornmeal
• 1/2 tsp. salt
• 1 tsp. grated lemon zest
• 3 extra-large eggs
• 1/2 cup granulated sugar
• 1 1/2 cups whole milk
• 2 Tbs. crystal sugar or pearl sugar, for the top

1. Preheat the oven to 350F.
2. Arrange fig halves in the bottom of a 7x13-inch oval gratin dish or a 9x11-inch baking pan, cut side down.
3. Sprinkle blueberries over and around figs.
4. Whisk together the flour, cornmeal, salt, lemon zest and eggs.
5. Whisk in the sugar.
6. Gradually whisk in the milk, and beat thoroughly for about 30 seconds.
7. Pour the batter over the fruit.
8. Bake for 30 minutes.
9. Sprinkle the top with crystal or pearl sugar.
10. Bake for 15 minutes more, or until puffed and lightly golden.
11. Remove from the oven, and serve warm with vanilla ice cream, whipped cream or creme fraiche.

figs, blueberries, flour, yellow cornmeal, salt, lemon zest, eggs, granulated sugar, milk, crystal sugar

Taken from www.vegetariantimes.com/recipe/fig-blueberry-clafouti/ (may not work)