Plum (or Prune) Clafouti
Part pudding and part pancake, clafouti is traditionally made with cherries, but it easily adapts to almost any fruit. The clafouti will emerge from the oven puffed and brown, but will collapse like a soufflé as it cools. In the winter, you can make clafouti with dried plums (prunes) using the variation below. Serve warm, sprinkled with confectioner’s sugar.
1. Preheat oven to 450°F. Generously butter a shallow 12x8 inch baking baking dish.
2. Place the plums stems side up on a cutting board. Cut each plum off center so the knife just skims the center pit making two rounded lobes of plum. Cut around the pit with a small sharp knife. Discard the pit and add the flesh to the baking dish. Place the plum lobes cut side up in the prepared baking dish.
3. Whisk the eggs in a bowl until frothy. Gradually whisk in the sugar until well blended. Add the vanilla.
4.In a large bowl combine the flour and salt. In three or four additions gradually whisk in the milk and the cream until the batter is smooth and thick. Whisk in the beaten egg mixture until blended. The batter will be the consistency of a crepe batter.
5.Pour the batter over the plums. Dot the surface with the butter. Bake until puffed and golden and no longer runny in the center, 35 to 45 minutes.
6. Cool slightly before serving. Sprinkle with confectioners sugar and spoon onto dessert plates.
Clafouti Prune Variation
Simmer 8 ounces dried pitted prunes and 1 ½ cups full bodied white wine in a saucepan, uncovered, over low heat until the prunes are plumped and most of the wine has been absorbed, about 15 minutes. Cool thoroughly. Pour the clafouti batter into the prepared baking dish and spoon the plums evenly into the batter. Top with bits of butter and bake as directed in the recipe.
Photo by Matt Armendariz