Baked Pluots Recipes
BAKED PLUOTS
Steps:
- Preheat the oven to 350 degrees. Place the pluot quarters on a Silpat sheet, parchment paper, or aluminum foil on a baking sheet. Sprinkle raw sugar on top. Bake for 30 to 40 minutes, until the pluots soften.
- Serve with ice cream, yogurt or another fruit like mango or cantaloupe.
Nutrition Facts : @context http, Calories 33, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 7 grams
PLUOT CLAFOUTIS
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories dessert
Time 1h
Yield 24 clafoutis
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray down a 24-cup mini muffin tin with cooking spray.
- Add a single piece of pluot to each of the 24 cups in the tin. Combine the melted butter, eggs, granulated sugar, vanilla, half-and-half, flour and salt in a bowl and whisk until smooth. Transfer the batter to a spouted measuring cup and, working from the center of the tin outward, fill the cups to just below the brim. Bake until the clafoutis are beginning to brown, 25 to 30 minutes. They will puff above the cups but deflate once cooled.
- Allow to cool, then pop them out, dust with confectioners' sugar and sprinkle with lime zest.
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- For the fruit, in a large bowl, combine the pluots, blueberries, (1/4 cup) brown sugar, cornstarch and the wine (or liqueur). Pour mixture into a 12 x 8″ shallow baking dish and level out.
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