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1
Make the Port Cream In a small saucepan, combine the port with the sugar and orange zest strip and bring to a boil.
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2
Simmer over moderate heat until reduced by half, about 5 minutes.
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3
Pour the syrup into a heatproof bowl and let cool.
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4
Discard the orange zest and refrigerate until chilled.
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5
Make the Port Cream In a medium bowl, whip the heavy cream to soft peaks.
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6
Drizzle in 1 1/2 tablespoons of the port syrup and whip the cream until firm.
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7
Refrigerate the whipped cream and remaining syrup separately.
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8
Make the Clafoutis In a blender, combine the half-and-half with the 1/2 cup of granulated sugar and the eggs, vanilla, orange zest and salt.
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9
Add the flour in 3 batches, pulsing for 10 seconds between additions.
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10
Let the clafoutis batter stand at room temperature for 30 minutes.
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11
Make the Clafoutis Preheat the oven to 425.
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12
Brush a 9-inch baking dish or cast-iron skillet with melted butter and dust with granulated sugar.
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13
Pulse the batter once more and pour it in the dish.
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14
Set the figs, halved sides up, in the dish.
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15
Make the Clafoutis Bake the clafoutis for 15 minutes.
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16
Reduce the oven temperature to 375.
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17
Bake for 20 to 25 more minutes, until the top is lightly golden and the custard is just set.
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18
Let the clafoutis cool for 5 minutes.
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19
Dust with confectioners sugar and serve warm, passing the port cream and the remaining port syrup at the table.
