how2heroes » Plum Clafoutis

Dessert & Baked Goods » Plum Clafoutis

Denise Drower Swidey puts her spin on a French classic with this fruit-filled clafoutis. The word 'clafoutis' comes from the French verb 'clafir', which means 'to fill'. Denise sure does fill this little beauty with plenty of sliced plums along with a light egg-based batter. A classic clafoutis calls for cherries — Denise likes to use any stone fruit that she has on-hand: cherries, plums, peaches, nectarines, even pears will work! After it all bakes together, give it a light dusting with powdered sugar and enjoy warm, or at room temperature.

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Serves 5-6

Ingredients

For the Plums & Pan

6 small or 4 large plums, pitted & cut into wedges
¼ cup sugar
3 tbsp unsalted butter, melted

For the Batter

2 large eggs
⅔ cup whole milk
2 tsp vanilla extract
¼ cup sugar
⅔ cup all-purpose flour
¼ tsp kosher salt

For Plating

confectioners sugar

Special Equipment

10" quiche dish or similar pan that holds 6 cups
Food processor or blender

How-to

Place the rack in the top third of the oven and preheat to 350˚

Prep Plums & Pan

1. In a medium bowl, toss the plums with sugar and let macerate for about 10 minutes

2. Pour the melted butter in your baking pan and swirl to coat the sides

Make Batter & Bake

1. In a food processor or blender, combine the milk, eggs, vanilla, sugar, flour, and salt. Use about 10 one-second pulses to combine. Do not over-mix

2. Transfer the macerated plums to your buttered pan

3. Pour the batter on top of the plums. Bake 45 to 55 minutes. The clafoutis is ready when it is lightly browned, slightly puffed, and a toothpick inserted in the middle comes out clean

4. Remove from the oven and allow the clafoutis to cool on a wire rack for 15 minutes before slicing

5. Dust with confectioners sugar right before serving

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Denise Drower Swidey

Denise Drower Swidey has been a cooking devotee since 8th grade. A graduate of the CIA in New York, she was inspired by her mom, whom Denise credits as being an amazing chef and a great artist. Denise expresses her artistry through culinary outlets including: owner/operator of Cook to Order Inc., culinary producer, food stylist for Ming Tsai's Emmy nominated show Simply Ming, writer and contributor to the Boston Globe, recipe testing and private culinary instructor. On top of all that talent, she's one of the nicest people you'll ever meet.