Clafoutis is a traditional French dish that consists of a batter poured over fruit, usually cherries. Stone fruit makes a pleasant alternative and then should be known as flaugnarde. The brandy and flaked almonds give the batter a lift in this Plum Clafoutis.
Preparation time: 10 minutes
Cooking time: 45 minutes
750 g (1½ lb) plums
½ cup (2½ oz) flour
½ cup (3½ oz) caster sugar
pinch of salt
1 cup (8 fl oz) milk
2 tablespoons brandy
cream, to serve
- Preheat the oven to 180°C (350°F, Gas Mark 4).
- Place the plums in a large saucepan of boiling water. Simmer for 2–3 minutes until just tender. Drain, then plunge into cold water to cool. Cut the plums in half, remove the stems and stones and transfer to a lightly buttered baking dish. If fresh plums are not available, you can use good quality tinned plums—Australian of course!
- Place flour, sugar and salt in a bowl or food processor. Beat the eggs in, one at a time, then add half the milk and beat for 5 minutes. Stir in the remaining milk and brandy. Pour mixture over the plums. Sprinkle with flaked almonds. Bake for 40–45 minutes. Sprinkle with extra sugar and serve hot with cream.
Variation: Apricots or peaches can be substituted for plums.
Wine: “Sticky” or dessert wines are usually made from late-picked or botrytised riesling or semillon. Both work well here.
Related Recipe: Five-spice Plum and Almond Crumble Pie