Remember a couple of weeks ago when I told you that I’d be getting a whole bunch of plums from my friend’s tree? The bounty came on Sunday when Jill's husband, Mark, rang the doorbell and handed me a bag full of small, sweet plums. Thank you, Jill and Mark.
The first thing I made with the plums was a clafoutis (kla-foo-tee). I had never heard of this dish before this summer, but I seemed to run across recipes for plum clafoutis, cherry clafoutis, and other fruit calfoutis regularly this summer. I decided I must make one before summer’s end. When I got the plums, I knew the time had come. I searched for a recipe that had all ingredients that I already had on hand, and I found one on Gourmet’s website that mostly fit the bill.
This really is a simple dish. It can be a breakfast/brunch type of dish or a dessert. I’ve been eating a little bit for breakfast for the past three days and enjoying it very much. I don’t know the type of plums I had. They are small, medium sweetness, and come to full ripeness in early July on the East Coast. If anyone has a clue, feel free to let me know. I would think that any plums would suffice for this dish — as well as almost any other fruit that strikes your fancy.
Here’s Gourmet’s recipe along with the few changes I made to adapt to what I had in my kitchen.
- 1 lb black or red plums, pitted and cut into eighths (I used 16 small plums)
- 2 tablespoons Armagnac or other brandy
- 1/2 cup plus 1 tbsp sugar, divided
- 4 large eggs
- 1 cup whole milk (I only had 1% so I used 3/4 cup 1% milk and 1/4 cup heavy cream)
- 3 tablespoons unsalted butter, melted and cooled
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract (didn’t have it, so I omitted it altogether)
- Confectioners sugar for dusting
- Preheat oven to 400ºF with rack in middle. Butter or spray non-stick in a 2-quart shallow baking dish.
- Toss plums with Armagnac and 1 tablespoon sugar in a bowl and let macerate 15 minutes. Transfer plums to baking dish with a slotted spoon and pour juices into a blender. Add eggs to blender with milk, butter, flour, salt, extracts, and remaining 1/2 cup sugar and blend just until combined. Pour over plums.
- Bake until puffed and just set in center, about 35 minutes. Cool 15 minutes, then dust with confectioners sugar.
Have you ever made a clafoutis? What type of fruit do you put in yours?