Belgian Plum Flan Recipes

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FRESH PLUM FLAN



Fresh Plum Flan image

I make this often, especially in the fall as you can use any fruit you like - apples peaches pears! I have also used canned plums (2 - 14oz cans, must drain thoroughly) Recipe taken from Anne Lindsay's Light Kitchen cookbook.

Provided by Elly in Canada

Categories     Dessert

Time 1h10m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 10

3/4 cup white sugar
1/4 cup soft butter or 1/4 cup margarine
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon grated orange rind or 1 teaspoon fresh lemon rind
1/4 cup low-fat milk
2 cups other fresh fruit or 2 cups canned fruit
1/2 cup brown sugar
1 teaspoon cinnamon

Steps:

  • Cream together sugar, butter.
  • Beat in eggs, beat well.
  • Combine flour, baking powder and rind.
  • Beat into egg mixture alternately with milk, making 3 additions of flour and 2 of milk.
  • Put batter into greased 10 inch springform pan or a 9 inch square baking dish.
  • Arrange plums, cut side down, in circles on top, gently press into batter.
  • Combine topping- sugar and cinnamon, sprinkle over fruit.
  • Bake in 350 degree (180 C) oven 45-55 minutes.

BELGIAN PLUM FLAN



Belgian Plum Flan image

This recipe has been posted for ZWT II & my source is www.recipes4us.co.uk/Desserts%20and%20Puddings/Belgian%20Plum%20Flan. This recipe wasn't very "Post Your Recipe" friendly as it expressed everything in both metric & US measurements, so I had to make a choice again (Time does not include cooling time)

Provided by twissis

Categories     Dessert

Time 35m

Yield 6 Flan Servings, 6 serving(s)

Number Of Ingredients 12

1 (8 inch) shortcrust pastry, flan case
10 ounces water
2 -3 tablespoons caster sugar
1 lb fresh plum (ripe, halved & stoned)
3 ounces granulated sugar
3 egg yolks
3 tablespoons flour
8 ounces milk (boiling)
1 ounce butter
1 teaspoon vanilla extract
4 tablespoons apricot jam
1 tablespoon lemon juice

Steps:

  • Place water & caster sugar in a lrg saucepan. Bring to a boil, stirring. Then add plums & mix well.
  • Reduce heat & cook for 5-10 min till plums are just tender, but still intact. Remove from heat & allow to cool.
  • In a lrg mixing bowl, beat together the granulated sugar & egg yolks till pale & thick. Whisk in the flour till smooth.
  • Gradually add boiling milk in a steady stream, whisking constantly.
  • Transfer to a saucepan & slowly heat to near boiling point, stirring constantly. Cont to cook for a further 2 min, stirring all the time.
  • Remove from the heat, beat in the butter & vanilla extract. Then stand the saucepan in cold water & cont to stir till cooled.
  • Once cold, pour the creme into the pastry case. Then arrange the plums (cut sides down) in the filled case. The tops of the plums should stand above the crème. Set aside.
  • In a small saucepan, melt jam w/the lemon juice over a low heat, mixing well.
  • Brush the apricot mixture over the top of the plums to glaze them. Then refrigerate to get completely cold before serving.

BELGIAN WAFFLES WITH PLUM COMPOTE & AMARETTO CREAM



Belgian waffles with plum compote & amaretto cream image

Serve up a sweet brunch for friends with these easy Belgian waffles topped with an indulgent plum compote and amaretto cream

Provided by Dan Doherty

Categories     Brunch

Time 40m

Number Of Ingredients 16

180g plain flour
2 tsp golden caster sugar
1 tsp baking powder
½ tsp bicarbonate of soda
180ml buttermilk
35g butter, melted
1 egg
oil, for the waffle maker
4 plums
2 tbsp golden caster sugar
1 vanilla pod, seeds only
1 star anise
½ lemon, juiced
2 tbsp amaretto liqueur
100ml double cream
25g toasted flaked almonds, to serve

Steps:

  • To make the waffle mix, whisk together the flour, sugar, baking powder and soda in a bowl with a pinch of salt. In a separate bowl, whisk together the buttermilk, butter and egg, then whisk into the flour mixture until just combined. Cover with cling film and store in the fridge until needed.
  • To make the plum compote, halve and destone the plums. Cut into quarters, and put in a saucepan with the other compote ingredients. On a low heat, bring to a simmer and cook for 15-20 mins (depending on their ripeness). Remove the star anise and leave to cool. Whisk the amaretto and cream together until soft peaks form.
  • Lightly oil, then heat the waffle maker. Heat the oven to low so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter of the mixture) into the waffle maker, close the lid and cook until golden brown on both sides and coming away from the maker easily, about 3-4 mins. Top each one with a spoonful of plum compote and a dollop of the cream. Finish with a sprinkle of almonds.

Nutrition Facts : Calories 483 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium

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