I guess I bought too many plums: red, yellow and, my favourite, the small and greenish greengages. So I took some of the red ones (because they would look prettier) and made this plum and almond clafoutis. If I had to describe a clafoutis, which is a traditional French dessert, I would say that it is something like fruit baked in a pancake batter. So, how can someone not like that, right?
Cherry clafoutis is probably the most known, but you can bake a clafoutis using almost any type of fruit and, specially, stone fruit, like peaches, apricots and, of course, plums. In the northern hemisphere, plums are at their best in August and September, thus this is the best time to make this dessert.
Plums and almond go very well together and I added some almond meal to the mixture but you can skip it if you prefer. To make the almond meal, I just took a handful of peeled almonds and put them in the food processor. It’s very easy and this way I don’t need to have almond meal always available in the pantry, just whole almonds that I can use either way.
The clafoutis is tastier while warm and if you like you can add a scoop of vanilla ice cream on the side. I won’t judge you 🙂
Try also this greengage plum jam with Port wine and thyme.
Plum almond clafoutis
Halved plums are baked in a light batter to make this traditional French dessert. Serve the plum almond clafoutis warm and with a scoop of vanilla ice cream.
Prep Time: | Cook Time: | Total:
Serves: 6 to 8
- 1 tablespoon unsalted butter
- 5 to 6 ripe plums
- 250 ml whole milk
- 125 g sugar
- 3 eggs
- 1 teaspoon vanilla extract (check the homemade version)
- 80 g all purpose flour
- 50 g almound meal
- Pinch fine salt
- Powdered sugar, for serving (optional)
- Arrange a rack in the middle of the oven and preheat to 200°C. Grease an ovenproof skillet (24 cm) with unsalted butter.
- Cut and pit the plums. To make it easily, make a cut all around lenghtwise then twist both halves in opposite directions. Take the half of the plum with the pit and remove it gently, cutting around it with the tip of the knive.
- On a large bowl, combine the milk, sugar, eggs, and vanilla until the batter is smooth. Add the flour, almond meal and salt and combine until just incorporated.
- Pour the batter into the prepared pan and arrange the fruit evenly on top.
- Bake until set and golden brown around the edges, 40 to 50 minutes. Place the skillet on a wire rack and let cool for 15 minutes (the clafoutis will deflate). Dust with powdered sugar, if using, and serve warm.
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