Unfortunately, there were only 6 small ones, they were gone in minutes. by Annalise October 1, 2012 (updated January 28, 2020) Jump to Recipe Leave a Review. Pour in the rest of the batter and smooth with the back of a spoon. Latest Videos. The recipe kindly offered was from Simona Secju, the cook who had made it. Cherries are tops, though you will have to decide between leaving the stones in (traditional) and taking them out (royal pain in the butt). Send a link to this recipe to a friend or your own e-mail address as a reminder * mandatory. But there's nothing like improving upon tradition now that the modern cook has a wealth of ingredients, appliances and preferences from which to choose. Don't worry: the taste will be there. The protein in the flour will open up to form long, elastic strands, which make things tough and chewy, rather than soft and yielding. Plum Clafoutis. Late summer and early fall is such an abundant time for fruit! Clafoutis, from Limousin, France, is one of the easiest of baked desserts: a thick, sweet batter with cherries, prunes or fresh stone fruit. I had been flown to Cluj and driven to Turda on the Transylvanian plains, a historical region in Romania renowned for its beauty. How could one ever forget the scene in Star Trek when Captain Kirk almost smiled – “Cute!” – as the USS Enterprise was overrun by these fuzzy little things. This will depend on how many people you're cooking for, but you'll need something at least 20 x 30cm to feed six. Plum clafoutis (200) 1 hour 10 min. Easy, or what? This French Plum Cake is a great way to use delicious summer plums. The Best Ever Chocolate … Photographs: Felicity Cloake for the Guardian . reviews (10) 80%. And about 500g of fruit, plus a fistful of double cream for optional extra richness. Autumn squash and chestnuts are another seasonal delight and orchard fruits are abundant too - apples, pears, plums and greengages. Even properly ripe peaches, apricots, cherries, etc, can vary greatly, so make allowances when adding sugar. We’ve enjoyed them mainly fresh on their own but plums … Dot the plum halves all over the batter, then sprinkle the remainng 30g of sugar over the top. Pour batter over the plums and bake for 25–35 minutes, or until golden and pudding has set. How was this pudding made, I asked? Thu 29 … Plum Clafoutis. Plums have a reddish-purple skin with a distinct tartness accompanied by sweetness, which makes them perfect for a clafoutis. My friend Courtney knows that I love purple plums and she dropped off a big bag of plums for me last week. This clafoutis works well with either, or with fermented cherries – or even a mixture, for a little Russian roulette. Email this recipe to a friend. Process until smooth, about 2 minutes. As with recipes close to the heart of the cook, I could not capture the magic of this lovely pudding. Next time I will definitely double the batch. Unstoned cherries hold together better, and make for good spitting contests. Put the dish over a moderate heat for 1-2 minutes, until a film of batter has set in the bottom of the dish. Get Plum Clafoutis Recipe from Food Network. Serve my Plum Clafoutis recipe fresh from the oven dusted with powdered sugar and vanilla ice-cream on top. G. Recipe by: GibsonsGirl. Cosmetic warning: it will rise during baking to create a sumptuous pillow, but deflate as it cools. This clafoutis is a lighter version of the American plum pie because it doesn't use pastry. 2 Put the milk, 50g caster sugar, eggs, vanilla pod, a pinch of salt and the flour, in the order listed, in a liquidiser. Beat the eggs, cream, sugar and vanilla … 2 teaspoons plus 2/3 cup sugar. Should fruit availability prove troublesome, fear not: a prune is also excellent here, as is a pear, perhaps poached, or lightly caramelised, even. There are juicy bits of plum in every bite for concentrated flavor. What is a Clafoutis. 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