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Plum Clafoutis

Dear Rebekkah,  I went over the mountain and through the woods to Grandma and Poppa’s house a couple of days ago. They miss you by the way, but you know that already so…..while there I spotted their plum trees FULL of beautiful, wonderful, lovely plums!! SO fun! And SO yummy. I knew what you would want me to do, eat a ton (that was a given) and then…..BAKE!! OK, so now what to bake?  I don’t bake all that much with plums so the choices were wide open. The trick was having enough plums left when I got home (it’s a 3 hour drive and when the bucket is sitting on the seat next to you what is a girl to do?? Seriously.) At any rate, when I got home I started looking around and settled on one of my favorite bakers, Joanne Chang. You know how I love her. Looking through her fabulous book, FLOUR, I settled on a Plum Clafoutis. Partly because who doesn’t love to say Clafoutis (clah-foo-tee) and OK, the recipe looked good too. I think you would approve (on both counts:-) !!). The outcome was a success although I have to admit that I don’t love a clafoutis all that much. It just looked so darn good I convinced myself it would be great, and it was, if you like that sort of thing. If you like bread pudding this would be for you. So Pie, this isn’t for you. I know how you feel about bread pudding :-) Maybe Nick, maybe Dad….I ended up plucking the plums out because lets face it, it’s the best part of the recipe. I love you Sweetie-Pie…Bake on!! – Mom

PLUM CLAFOUTIS

Adapted from Joanne Chang

  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 6 medium plums, pitted and cut into eights (about 5 cups)
  • 1/2 cup granulated sugar
  • 4 eggs
  • 1/2 cup unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup milk (I used vanilla almond milk)
  • 1 tablespoon vanilla extract

Heat oven to 400 degrees. Pour melted butter into a 9-by-13-inch baking dish, swirl around butter to evenly coat.

In a medium bowl, toss the plums with 1/4 cup of the sugar and then pour into the prepared baking dish, spreading evenly.

In a medium bowl, whisk the eggs until blended. In a separate bowl, whisk together the remaining 1/4 cup sugar, the flour, and salt. Whisk the sugar-flour mixture into the eggs. Then whisk the milk and the vanilla and almond extracts into the egg mixture. Pour the batter over the plums.

Ready to Bake!

Bake for 40 to 45 minutes, or until the clafoutis is golden brown and puffy. Let cool on a wire rack for about 30 minutes. Dust generously with confectioners’ sugar and serve warm.

Store, covered, at room temperature. This is best eaten the same day.

 

One Response to “Plum Clafoutis”

  1. Shelley Maynard says:

    everything you bake looks yummy. amazing you had any plums left after we ate so many at the shop.

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