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Plum Clafoutis

from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang
Plum Clafoutis

1/4 cup (1/2 stick) unsalted butter, melted
6 medium plums, pitted and cut into eighths (about 5 cups)
1/2 cup granulated sugar
4 eggs
1/2 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
1 cup milk
1 tablespoon vanilla extract
1/2 teaspoon almond extract
Confectioners' sugar for dusting

Makes 6

This and many other wonderful recipes may be found in Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
by Joanne Chang from Chronicle Books


Clafoutis (clah-foo-TEE) has to be one of the most fun pastry words to say, right up there with croquembouche (crow-kem-BOOSH) and pithivier (pee-tee-vee-YAY). Those French pastry chefs certainly know how to name their pastries. A clafoutis is composed of a pancake-like batter poured over fruit (traditionally, unpitted cherries, though most people these days make it with pitted fruit) and baked until custardy and poufy. My dear friend and fellow chef Denise Drower Swidey, who was the first employee I hired when I was pastry chef at Rialto, presented this clafoutis to me as a wedding gift. She said she was nervous about giving it to me, but she shouldn't have been. Christopher and I devoured the whole thing that evening in lieu of dinner. Eating it reminded me how much I appreciate the simplicity of rustic French country desserts. The tartness of the plums melds beautifully with the creamy texture of the batter, and the plum juice caramelizes on top to make an irresistible treat.

Position a rack in the center of the oven, and heat the oven to 400 degrees F.

Pour the melted butter into a 9-by-13-inch baking dish, and swirl the dish to coat the bottom and sides with the butter.

In a medium bowl, toss the plums with 1/4 cup of the sugar and then pour into the baking dish, spreading evenly.

In a medium bowl, whisk the eggs until blended. In a separate bowl, whisk together the remaining 1/4 cup sugar, the flour, and salt. Whisk the sugar-flour mixture into the eggs. Then whisk the milk and the vanilla and almond extracts into the egg mixture. Pour the batter over the plums.

Bake for 40 to 45 minutes, or until the clafoutis is golden brown and puffy. Let cool on a wire rack for about 30 minutes. Dust generously with confectioners' sugar and serve warm.

The clafoutis tastes best on the day it is baked, but it may also be enjoyed the next day for a decadent breakfast or midday snack. Store, covered, at room temperature.

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