Plum and Almond Clafoutis

Yield: 6-8

Author: Briochette

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Plum and Almond Clafoutis

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Ingredients

• 350g pitted plums
• 200ml milk
• 50g sugar
• 3 eggs
• drop of almond extract (optional) or 1 tsp vanilla extract
• 70g flour
• pinch of salt
• 30ml amaretto or kirsch, 30g sugar
• 1 tbsp powder sugar, for sprinkling on top (optional)
• 2 tbsp almond flakes, untested

Instructions

1. Preheat the oven at 180 degrees C
2. Start by cutting the plus in quarters or eights, depending on their size. Place in a medium bowl with the 30g sugar and 30ml liquor, mix well. Set aside to macerate.
3. To a blender add eggs, milk, 50g sugar, almond or vanilla extract, salt, flour. Blend until a smooth pancake-like batter forms.
4. You can obviously use a mixer or a whisk to combine everything together, in which case I recommend mixing the wet ingredients first then adding the flour and salt at the end to prevent lump formation.
5. Pour the mixture in a buttered round tin pan and place in the oven for about 5 minutes.
6. Remove the pan from the oven, sprinkle plums on top of the batter.
7. Sprinkle powdered sugar (if using, caster sugar will also work fine) and almonds on top of the plums.
8. Place clafoutis back into the oven and bake for about 25 minutes. it should be set and beautifully golden.
9. Serve immediately. Clafoutis is best served warm from the oven or lukewarm, eaten on the same day (ideally hour) it was made.

Notes

Should you wish to skip the liquor increase milk amount to 230ml

Clafoutis is amazing with most summer and autumn fruit such as cherries, plums, peaches, figs, apricots.

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Tag @briochette.ch on instagram and hashtag it #clafoutis