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Recipe

Plum Clafoutis

Scott Phillips

Servings: 4 to 6

Clafoutis is a traditional French dessert made by pouring a custard over fruit and baking it. Quickly sautéing the fruit first concentrates its juice and creates a flavorful syrup that permeates the custard. You can make this dessert with any ripe but relatively firm fruit that will remain intact, such as cherries, apricots, pears, or figs.
 

Ingredients

  • 1 Tbs. sliced almonds
  • 7 Tbs. granulated sugar
  • 1 oz. (2 Tbs.) unsalted butter; more for the pie plate
  • 12 oz. (3 to 5 medium) red or black plums, pitted and quartered
  • 1 Tbs. brandy
  • 1 Tbs. amaretto
  • 1-1/2 oz. (1/3 cup) unbleached all-purpose flour
  • 1/4 tsp. table salt
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/4 cup heavy cream
  • 1 tsp. pure vanilla extract
  • Confectioners’ sugar for dusting

Nutritional Information

      Calories (kcal) : 260
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 120
      Sodium (mg): 150
      Carbohydrates (g): 30
      Fiber (g): 1
      Protein (g): 6

Preparation

  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Put the almonds in a 9-inch ceramic or metal pie plate and toast in the oven until pale golden, 3 to 5 minutes. Transfer the nuts to a small bowl to cool, stir in 1 Tbs. of the sugar, and set aside. Return the pie plate to the oven and raise the temperature to 425°F.
  • Melt the butter in a 10-inch skillet over medium-high heat. When the butter is bubbling and hot, add the plums, and cook, turning, until they begin to soften, 1 to 2 minutes. Sprinkle 3 Tbs. of the sugar over the fruit. Reduce the heat to medium low and cook until the sugar melts into the fruit juices and becomes a syrup, 1 to 2 minutes. Turn off the heat and stir in the brandy and amaretto.
  • In a medium bowl, whisk together the flour, salt, and the remaining 3 Tbs. sugar. Whisk in the eggs until the mixture is completely smooth; then whisk in the milk, cream, and vanilla.
  • Remove the pie plate from the oven and carefully butter it. Pour the fruit and syrup into the pie plate, spreading the fruit evenly.
  • Pour the custard over the fruit (the pie plate will be very full). Bake, sprinkling the reserved almond topping over the batter halfway through baking, until puffy and the center is set, about 15 minutes.
  • Let the clafoutis cool to warm, 10 to 15 minutes (it will deflate). Dust liberally with confectioners’ sugar and serve.  

Reviews

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Reviews

  • katjakatja | 08/24/2016

    Delicious! Super fast, super easy...a great hit!

  • VP123 | 04/11/2015

    This was superb. Have made clafoutis previously, but the suggestion on this recipe to roast the plums in butter prior to addition of the custard vastly increased depth of flavour. I have made a few times with variations: substituted the flour with almond meal, substituted flour with 50% flour/50% hazelnut meal and added frangelico as the liquer. All versions wonderful. I also simplified by baking the plums directly in the pie dish in the oven, to eliminate the need for a separate pan. The cooked plums + almonds make all the difference in raising this clafoutis recipe above all others!

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