Ingredients
- Serves 4
- 450g ripe cherries, plums or apricots, the best you can find, stones removed
- 3 Tbsp caster sugar, plus extra for sprinkling
- 3 Tbsp kirsch (optional)
- For the batter
- 20g unsalted butter, plus extra for greasing
- 2 free-range eggs
- 3 Tbsp caster sugar, plus extra for sprinkling
- ½ tsp vanilla extract
- 1 heaped Tbsp plain flour
- 50g whole milk
- 75g cream
- pinch sea salt
PLUM CLAFOUTIS
Method
- Gently mix together the cherries, plums or apricots, sugar and kirsch and leave to macerate for two hours
- (The sugar will slowly permeate the cherries and intensify their flavour
- ) Preheat the oven to 180C
- Grease a baking dish with butter and sprinkle with sugar
- Shake the sugar around the dish so that it is evenly coated, then tip out any excess
- For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette
- Do not allow the butter to burn or it will become bitter and carcinogenic
- Remove the pan from the heat and set aside in a warm place
- In a large bowl whisk together the eggs, sugar and vanilla until creamy
- Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette
- Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish
- Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean
- To finish, sprinkle with caster sugar and serve warm
Comments
When it comes to the French and puddings, I don’t think you can choose. However a clafoutis is one of the simpler desserts and it fits in perfectly with the abundance of plums and slightly cooler evenings.
Thanks to CAITHNESS ORCHARD for providing the Omega plums used in the demonstration.
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