A Late Summer Plum Clafoutis
Baking is what I first learned in the kitchen. My mom and I have spent countless hours together making various combinations of flour, sugar, and butter. While I love cooking, baking will always hold a special place in my heart. It fills the house with wonderful aromas. It lights up faces. It just melts troubles away.
Fruit desserts are a favourite and a delicious way to use seasonal fruit.
On what was a grey and cold late summer Sunday, I spent a good part of the day with a dear friend in the kitchen. Desiree writes a great blog called Eat Drink Be Happy here. She loves to cook, photograph and share good food. So that is exactly what we did. We decided to tackle clafoutis and it turned out to be the perfect way to pass the day.
Clafoutis is a rustic french dessert traditionally made with cherries. In texture it is somewhere between a cake and custard. There are many different versions of this dessert, some more like custard, others a bit more like cake.
This one falls in the middle.
We decided on plums because they are delicious and very abundant right now. But you can use a variety of different fruits including cherries, blackberries, blueberries, pears or whatever inspires you. We made a version that had vanilla and cardamom poached pears in it which was really delicious too.
We experimented a bit with different flours too. We found quinoa to be a bit too earthy and went with oat on the second batch which was just right. So experiment and have fun.
The clafoutis is nice just slightly warm or at room temperature. We had ours plain but a dollop of soft whipped cream would be delightful too!
The light is changing, the air is crisp, fall is certainly creeping in. A perfect time to bake something delicious with a friend or loved one.
Thanks Desiree for the inspiration and a fun afternoon in the kitchen.
This recipe was inspired by Julia Child’s recipe for clafoutis via a lovely post and version at Gluten Free Girl. You can use all kinds of different seasonal fruit including cherries, blueberries, blackberries, pears or whatever else inspires you. You can also experiment with different flour combinations as well.
3 cups plums, pitted and chopped into bite-size pieces
2 tbsp honey
1 1/4 cups whole milk
2/3 cup natural cane sugar
3 large eggs
1 tsp vanilla
pinch of salt
1/2 cup almond flour
1/2 cup oat flour
Preheat the oven to 350F.
Toss the prepared plums with the honey and let sit while you prepare the batter.
In a bowl whisk together the milk, sugar, eggs, vanilla, and salt. Place the flours in another bowl. Slowly whisk the egg/milk mixture into the flours until you have a smooth batter. It will be the consistency of a thin pancake batter. Alternatively, you can place the milk, sugar, eggs, vanilla, salt and flours in the blender and blend until smooth.
Grease a 7 -8 cup (roughly 9-10 inch) baking dish or pie plate with butter. Scatter the honey coated plums over the bottom of the dish. Carefully poor the batter over the fruit. Bake for 45 minutes to an hour or until the top is brown, puffed and a knife inserted into the center comes out clean.
Enjoy warm or at room temperature. Serve as is or with a nice dollop of soft whipped cream.