Nothing shouts summer more than stone fruits! Here at the Urban Farm and Garden we are having another bounty year with plums -- so what to do?! We have done jams, galettes, pies, even frozen several pounds to have on hand in the winter!
But today is a nod to my hubby who is from France and I made a Plum Clafoutis. The basic recipe is simple and you can substitute pretty much any fruit you have on hand making it super versatile.
You are probably saying "Clafou-what?!" Pronounced kla-foo-tee, it is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and submerged with a thick flan-like batter. Sounds pretty yummy, yes? The clafoutis is then dusted with powdered sugar and served lukewarm, sometimes with cream.
Are you ready to make this? Let's go!
What you will need:
1 Tbl unsalted Butter
6 to 8 medium Plums (enough to for a single layer to cover the bottom of a cast iron skillet)
2/3 cup granulated Sugar
4 Eggs
1/2 cup unbleached all-purpose Flour (you can substitute gluten free flour)
1/4 tsp fine Sea Salt
1 1/2 cups Half & Half (you an also use whole milk)
1 Tbl Vanilla Extract
Confectioners' sugar for dusting the top
Here's how to make it:
Heat the over to 350F.
Butter a cast iron skillet and set aside.
Trim the plums into wedges that are 1/4 inch wide on the skin side of the cut.
In a medium bowl, toss the plums with 1/3 cup of the granulated sugar, and arrange them evenly in the skillet and set aside.
In a medium bowl, whisk the eggs with the remaining 1/3 cup sugar, flour, and salt.
Whisk in the milk and vanilla.
Pour the batter into the skillet, and place on the center rack in the oven.
Bake just until set, about 1 hour.
When cooled, remove from the skillet and slice into wedges.
Dust with confectioners' sugar before serving.
Notes:
Serve simply with just the confectioners' sugar - or a side of cream or vanlila ice cream.
Enjoy!
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