Plum Clafoutis Recipe - Cooking Index
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: Dessert3 | Eggs | |
1/2 cup | 99g / 3.5oz | Sugar - plus |
2 tablespoons | 30ml | Sugar |
1/2 teaspoon | 2.5ml | Salt |
1 cup | 237ml | Whipping cream |
6 tablespoons | 90ml | Melted butter |
Seeds of 1/2 vanilla bean | ||
1 tablespoon | 15ml | Cognac or plum brandy |
2/3 cup | 41g / 1.4oz | Flour |
Butter - for greasing pan | ||
2 cups | 474ml | Sliced plums, 1/4" thick - tossed with |
1 tablespoon | 15ml | Sugar |
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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