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Plum Clafoutis

Suzanne Goin, chef-proprietor at the West Hollywood restaurant Lucques knows exactly what to do with plums: Use their acidity and astringency to stand up to butter, cream and Cognac in an adaption of the French cherry-studded dish clafoutis.

Courses: Dessert
Serves: 8 people

Recipe Ingredients

3   Eggs
1/2 cup 99g / 3.5ozSugar - plus
2 tablespoons 30mlSugar
1/2 teaspoon 2.5mlSalt
1 cup 237mlWhipping cream
6 tablespoons 90mlMelted butter
  Seeds of 1/2 vanilla bean
1 tablespoon 15mlCognac or plum brandy
2/3 cup 41g / 1.4ozFlour
  Butter - for greasing pan
2 cups 474mlSliced plums, 1/4" thick - tossed with
1 tablespoon 15mlSugar

Recipe Instructions

In food processor, pulse together eggs, sugar, salt, cream, melted butter, vanilla bean seeds and brandy. Add flour and process until smooth.

Coat 1-quart ceramic gratin or baking dish with butter and sprinkle with 1 tablespoon sugar. (You will be serving clafoutis from this dish.) Pour half of batter in dish and distribute 3/4 of plums evenly on top. Pour in remaining batter and scatter last of plums on top. (Don't worry if they start to sink.) Sprinkle with remaining 1 tablespoon sugar.

Bake at 450 degrees until top is light gold and sides are set but still slightly soft in middle, about 20 minutes. Let rest 10 minutes; serve immediately.

This recipe yields 8 servings.

Each serving: 248 calories; 270 mg sodium; 144 mg cholesterol; 22 grams fat; 8 grams carbohydrates; 4 grams protein; 0.03 gram fiber.

Source:
The Los Angeles Times, 07-07-1999

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