PLUM CLAFOUTIS
Make the fresh fruit the star by putting it front-and-center in my Plum Clafoutis recipe!
Provided by Gemma Stafford
Categories Dessert
Time 1h30m
Number Of Ingredients 9
Steps:
- Heat the oven to 350°F (180°C) then butter a cast 9 inch cast iron skillet, set aside.
- Cut the plums in half, working around the pit to remove it. Toss the plums with 1/3 cup of the sugar.
- Once the plums have been coated in sugar, arrange them evenly in the skillet cut side up.
- In a medium bowl, whisk the eggs, the remaining 1/3 cup sugar, flour, and salt. Lastly, add in the milk and vanilla and whisk until a batter is formed.
- Pour the batter over the plums into the cast iron pan.
- Bake the clafoutis for about an hour or until it has risen, the center is set and the edges are golden brown.
- Remove from the oven and allow to cool for just 10 minutes. Dust with powders sugar and serve. Note: Clafoutis will deflate over time so best to serve it fresh from the oven.
- Cover and store leftover clafoutis in an airtight container in the fridge for up to 24 hours.
PLUM CLAFOUTI
A family favourite that fills the house with a cinnamon aroma. A delicious plum dessert, dusted with icing sugar!
Provided by GibsonsGirl
Categories World Cuisine Recipes European French
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
- Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
- Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 34.9 g, Cholesterol 73 mg, Fat 3.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 62.7 mg, Sugar 25 g
PLUM CLAFOUTIS
Steps:
- Preheat the oven to 400 degrees. Arrange 2 racks equally spaced in the oven. Place six (6 1/2-inch) individual gratin dishes on 2 sheet pans.
- In a small bowl, combine the vanilla seeds with the 2 teaspoons of sugar. Butter the six gratin dishes well with the butter and sprinkle the dishes with the vanilla and sugar mixture. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the 2/3 cup sugar on medium speed, until blended. Lower the speed and add the flour, cream, milk, and Armagnac. Whisk in the star anise and salt just until combined and set aside for 10 minutes. The batter will look like pancake batter.
- Cut the plums in half through the stem, discard the pits, and cut each half in wedges, again cutting through the stem. Distribute half a plum to each gratin dish, placing them in a pinwheel pattern. Distribute the batter evenly in the gratins (the plums will only be half immersed in the batter) and bake for 35 to 40 minutes, until the edges are golden brown and the custard is just set.
- Sprinkle with the orange zest and serve hot or warm.
PLUM CLAFOUTIS
The joy of this simple plum dessert is that it is even better at room temperature. Think of it as a thick fruit pancake cooked effortlessly in the oven.
Provided by Steven Satterfield
Categories Dessert Kid-Friendly Plum Summer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350°F. Butter a cast iron skillet and set aside. Trim the plums into wedges that are 1/4 inch wide on the skin side of the cut. Toss the plums with 1/3 cup of the granulated sugar, and arrange them evenly in the skillet and set aside. In a medium bowl, whisk the eggs with the remaining 1/3 cup sugar, flour, and salt. Whisk in the milk and vanilla. Pour the batter into the skillet, and place on the center rack in the oven. Bake just until set, about 1 hour. When cooled, remove from the skillet and slice into wedges. Dust with confectioners' sugar before serving.
PLUM CLAFOUTIS WITHOUT DOUGH
The classic Clafoutis (fruit tart) is naturally richer with batter. But the flourless version, properly seasoned, can give you the impression of indulgence with far fewer calories, besides, it compensates for the richness of an earlier course. A tiny scoop of ice cream is a good countermeasure, too.The same recipe works with cherries, apples, pears, peaches, apricots. From the book "French Women Don't Get Fat" by Mireille Guiliano.
Provided by gemini08
Categories Dessert
Time 18m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the plums and quarter them. Pour the lemon juice over and marinate for 10 minutes.
- Mix the sugar with the cinnamon. Warm the butter in a nonstick frying pan and add the plums, sprinkle with the sugar - cinnamon mixture.
- Cook over low flame until just tender but not mushy, serve at room temperature with or without ice cream.
Nutrition Facts : Calories 112.9, Fat 1.5, SaturatedFat 0.6, Cholesterol 2.5, Sodium 8.4, Carbohydrate 26.2, Fiber 2.9, Sugar 22.9, Protein 1.4
PLUM CLAFOUTI SANS DOUGH
Less rich, less fattening, but still very good. Can be used for cherries, apples, pears, and figs as well. This is a good use for not quite ripe plums
Provided by JenPo
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Marinate the plums in lemon juice for 10 minutes.
- In a nonstick frying pan, heat the butter and add the plums.
- Sprinkle the cinnamon sugar evenly over the plums.
- Cook on low, until al dente.
- Serve at room temperature (preferably with a scoop of ice cream).
Nutrition Facts : Calories 113, Fat 1.5, SaturatedFat 0.6, Cholesterol 2.5, Sodium 6.8, Carbohydrate 26.2, Fiber 2.9, Sugar 22.9, Protein 1.4
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