-
1
Preheat the oven to 400 F.
-
2
Butter and sugar a 10 1/2 inch round baking dish.
-
3
Cut the stems off the figs, and quarter them lengthwise.
-
4
Spread the almond pieces on a sheet tray and toast in the oven for 6-8 minutes, until nicely golden, remove from the oven and set aside.
-
5
Slice the vanilla bean in half lengthwise, and using a sharp knife, scrape the seeds out of the pod and onto a small plate.
-
6
Place the anise seeds in a small, dry saute pan over low heat and toast gently till fragrant. Remove from heat and let cool.
-
7
Heat a large saute pan over medium-high heat, and when ready, add the butter, honey, 1/2 of the vanilla seeds, and the vanilla pod, stir well. Add the figs, a pinch of salt, the anise seeds, and cook, tossing occasionally, 2-3 minutes, until the figs are starting to soften, and are well coated with the honey butter.
-
8
Pour the figs into the prepared baking dish, and spread evenly across the bottom. Remove the vanilla pod, and sprinkle with the toasted almond pieces.
-
9
Zest the lemon with a fine toothed micro-plane, reserve.
-
10
In the bowl of a mixer fitted with a whisk attachment, blend the eggs until frothy, add the balance of the vanilla seeds, the lemon zest, the sugar, cream, and milk, and Calvados, and mix well. Add the flour and a pinch of salt, and mix until well incorporated, 1-2 minutes. Let rest 15 minutes.
-
11
Pour the batter over the figs, and place the dish in the center of the preheated oven. Bake until the center puffs and turns a deep golden color, and the clafoutis feels firm and set, about 30-40 minutes.
-
12
Transfer to a cooling rack. Serve slightly warm, or at room temperature, dusted with confectioner's sugar, and topped with a dollop of freshly whipped cream if desired.
