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Plum Clafoutis April 20, 2006 I like to shop with an open mind, buying the best looking seasonal produce rather than paying big money for items out of season so my menus are inspired mostly by what’s on sale for the day. I was picking my way through the fruit options at my market last Saturday, wondering what to serve for dessert for our Easter dinner the following day when the dark red plums beckoned. The spouse who was obligingly being baggage boy for the expedition agreed a plum clafoutis sounded like the right choice for our nine guests so a large bag of shiny plums was added to his load at very modest cost. Clafoutis is a simple dessert to put together. It is peasant fare and has its roots in the Limousin district of France – famous for its beef – and is traditionally made using cherries. The unstoned fruit is put in a dish and a batter is poured over before baking. I like to make clafoutis with plums which have been quartered and stoned then sprinkled with brandy and sugar and allowed to macerate. This draws out the juices and the liquid that gathers in the bowl can be included in the simple batter. The recipe serves six but can easily be doubled for a larger gathering. Plum Clafoutis
Halve the plums and remove the stones then cut each half in two. Place in a bowl and sprinkle with the brandy and sugar and set aside for 30-45 minutes, stirring from time to time. 300ml milk (or milk and cream mixed) Place all the batter ingredients in a blender or liquidiser and process for 30 seconds or until well combined. Grease an ovenproof baking dish with butter then arrange the plums in the dish. Pour over the batter and bake in a pre-heated 180C oven for an hour until the clafoutis is puffed and golden. It can be served hot, warm or cold and will sink a little as it cools down. Just prior to serving, sprinkle with icing sugar. Serve with whipped cream or plain ice cream.
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750g dark red plums| ©2000-2011 Pat Churchill