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 Epicurious 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 that recipe along with the few changes I made to adapt to what I had in my kitchen.


  • 1 pound 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
  1. Preheat oven to 400ºF with rack in middle. Butter or spray non-stick in a 2-quart shallow baking dish.
  2. 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.
  3. Bake until puffed and just set in center, about 35 minutes. Cool 15 minutes, then dust with confectioners sugar.

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.

How to make plum clafoutis
Is it custard? Is it cake? Is it a soufflé? No, it's a clafoutis, a baked French dessert of summer fruit.