Plum and Almond Clafoutis
By Heidi Allison
Somewhere between a German Pancake and a traditional French Clafoutis, this easy dessert is a go-to for brunch or for a quick dessert! Using the best in-season plums as the focal point, this versatile recipe is a great vehicle to showcase other fruits as well; apricots, nectarines, cherries, berries, apples, or pears. Substitute fruit that is in season for the best flavor!
While this is a crazy-easy recipe, the caveats are: use the right equipment, make sure the eggs are room temperature, and use large-size eggs — not extra-large or jumbo. Choose a medium (9-inch) porcelain gratin dish that is 1 1/2 inches in height. Good-quality porcelain conducts heat well, so the eggy batter puffs up and rises without burning. Clafoutis’ texture is determined by the eggs, and the desired result should be soft and slightly jiggly. Cold eggs straight from the fridge will not rise well, and too much egg white to flour ratio will make the texture rubbery, so it’s crucial not to swap out large eggs for jumbo size in this recipe!
This dessert is not meant to be cloyingly sweet. The flavor of fresh fruit should grab your attention, not the sugar. If more of a sweet taste is preferred, top with powdered sugar just before serving.
Plum and Almond Clafoutis is a dish best eaten warm, but allow it to sit for about 10 minutes after it comes out of the oven. Refrigerate any leftovers and enjoy within 24 hours, or the fruit will bleed. If it’s a busy morning, cold Clafoutis topped with yogurt makes an excellent breakfast the next day.
Serves: 6-8
Ingredients:
1 tablespoon unsalted butter, for gratin dish
1 cup whole milk, room temperature
4 tablespoons melted butter
1/3 cup granulated white sugar
3 large eggs, room temperature
1 tablespoon vanilla
1 tablespoon cinnamon-flavored maple syrup
1/2 teaspoon kosher flake salt
3/4 cup organic AP flour
4 small or 2 large plums, pitted and cut into 1/3-inch slices, about 2 cups
1/4 cup sliced almonds
Preparations:
Heat oven to 350º F. Lightly grease a 9-inch porcelain gratin dish with 1 tablespoon of unsalted butter and set aside.
Place milk, sugar, eggs, vanilla, salt, and flour in a large bowl and gently mix. Pour batter into a Ninja bullet or blender, and blend at top speed for 2 minutes (about 3 ultra-blend cycles), or until smooth and frothy. Pour batter into buttered gratin and top with sliced plums and almonds.
Place gratin in the center of the oven and bake for about 45 minutes, or until it is puffed and brown, and a toothpick poked into the center comes out clean.
Remove from oven and place Clafoutis on a wire rack to cool for 10 minutes (it will deflate a bit). Cut into serving-size pieces and dust with powdered sugar, then plate and serve.
Somewhere between a German Pancake and a traditional French Clafoutis, this easy dessert is a go-to for brunch or for a quick dessert! Using the best in-season plums as the focal point, this versatile recipe is a great vehicle to showcase other fruits as well; apricots, nectarines, cherries, berries, apples, or pears. Substitute fruit that is in season for the best flavor!
While this is a crazy-easy recipe, the caveats are: use the right equipment, make sure the eggs are room temperature, and use large-size eggs — not extra-large or jumbo. Choose a medium (9-inch) porcelain gratin dish that is 1 1/2 inches in height. Good-quality porcelain conducts heat well, so the eggy batter puffs up and rises without burning. Clafoutis’ texture is determined by the eggs, and the desired result should be soft and slightly jiggly. Cold eggs straight from the fridge will not rise well, and too much egg white to flour ratio will make the texture rubbery, so it’s crucial not to swap out large eggs for jumbo size in this recipe!
This dessert is not meant to be cloyingly sweet. The flavor of fresh fruit should grab your attention, not the sugar. If more of a sweet taste is preferred, top with powdered sugar just before serving.
Plum and Almond Clafoutis is a dish best eaten warm, but allow it to sit for about 10 minutes after it comes out of the oven. Refrigerate any leftovers and enjoy within 24 hours, or the fruit will bleed. If it’s a busy morning, cold Clafoutis topped with yogurt makes an excellent breakfast the next day.
Serves: 6-8
Ingredients:
1 tablespoon unsalted butter, for gratin dish
1 cup whole milk, room temperature
4 tablespoons melted butter
1/3 cup granulated white sugar
3 large eggs, room temperature
1 tablespoon vanilla
1 tablespoon cinnamon-flavored maple syrup
1/2 teaspoon kosher flake salt
3/4 cup organic AP flour
4 small or 2 large plums, pitted and cut into 1/3-inch slices, about 2 cups
1/4 cup sliced almonds
Preparations:
Heat oven to 350º F. Lightly grease a 9-inch porcelain gratin dish with 1 tablespoon of unsalted butter and set aside.
Place milk, sugar, eggs, vanilla, salt, and flour in a large bowl and gently mix. Pour batter into a Ninja bullet or blender, and blend at top speed for 2 minutes (about 3 ultra-blend cycles), or until smooth and frothy. Pour batter into buttered gratin and top with sliced plums and almonds.
Place gratin in the center of the oven and bake for about 45 minutes, or until it is puffed and brown, and a toothpick poked into the center comes out clean.
Remove from oven and place Clafoutis on a wire rack to cool for 10 minutes (it will deflate a bit). Cut into serving-size pieces and dust with powdered sugar, then plate and serve.
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