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Ingredientes
- 10 x Ripe figs, up to 12
- 2 Tbsp. Balsamic vinegar
- 1/2 c. Sugar, plus
- 2 Tbsp. Sugar
- 3 x Large eggs
- 1/3 c. All-purpose flour
- 1 1/4 c. Lowfat milk
- 1 tsp Vanilla extract
- 1 pch Salt
Direcciones
- Use black or possibly 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 c. of the sugar in a bowl and marinate for 20 min, stirring occaisionally.
- Whisk together Large eggs and remaining sugar (by hand or possibly in a food precessor).
- Whisk in flour, lowfat milk, vanilla and salt till 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 min or possibly till golden brown and puffed and a toothpick inserted in the centre comes out clean.
- Cold slightly and serve with whipped cream or possibly ice cream if you like. The gratin will reheat well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 346 | |
| Calories from Fat 44 | 13% |
| Total Fat 4.89g | 6% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 127mg | 5% |
| Potassium 473mg | 14% |
| Total Carbs 68.56g | 18% |
| Dietary Fiber 3.9g | 13% |
| Sugars 57.0g | 38% |
| Protein 9.26g | 15% |
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