Recipe - Baked Fig Gratin

10 Ripe figs; up to 12
2 tablespoon Balsamic vinegar
One half cup Sugar; plus
2 tablespoon Sugar
3 Eggs
1/3 cup Allpurpose flour
1 One fourth cup Milk
1 teaspoon Vanilla extract
1 pn Salt

~ 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 ovenproof baking dish.
Cut figs in half length=wise and remove stems.

Combine figs, vinegar and One fourth 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 3040 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 JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Sep
20, 1998, converted by MM_Buster v2.0l.