Plum Clafoutis

Ingredients

cup sugar plus
2 tablespoons sugar
teaspoon salt
6 tablespoons melted butter
1 tablespoon Cognac or plum brandy
cup flour
Butter for greasing pan
2 cups sliced plums, ΒΌ" thick tossed with
1 tablespoon sugar

Preparation

1
In food processor, pulse together eggs, sugar, salt, cream, melted butter, vanilla bean seeds and brandy. Add flour and process until smooth.
2
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.
3
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.
4
This recipe yields 8 servings.
5
Comments: 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.

Tools

 



Yield:

8.0 servings

Added:

Saturday, February 13, 2010 - 3:38am

Creator:

Anonymous

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