Plum Clafoutis

Clafoutis is a traditional French dessert from Limousin and is typically made with cherries, but the plum version is just as delicious. Here is a recipe for Plum Clafoutis, with an Italian twist.

Ingredients

• 500g of ripe plums, pitted and cut in half
• 100g of sugar, plus a little more for the final dusting
• 4 large eggs
• 200ml of whole milk
• 100ml of liquid cream
• 100g of flour
• 1 pinch of salt
• 1 lemon (grated zest)
• Butter as needed to grease the baking dish
• Powdered sugar (optional, for decoration)

Preparation

1. Preheat the oven to 180 °C and butter a medium-sized baking dish.
2. In a bowl, beat the eggs with the sugar until they become light and fluffy.
3. Add the sifted flour and a pinch of salt, mixing well to avoid lumps.
4. Slowly incorporate the milk and cream, ensuring to obtain a homogeneous mixture.
5. At this point, add the grated lemon zest to give a touch of freshness and citrus aroma to the batter.
6. Arrange the plums, with the cut facing upwards, at the bottom of the buttered dish.
7. Gently pour the batter over the plums, being careful not to move them too much.
8. Bake for about 40-45 minutes or until the clafoutis is nicely browned and puffed.
9. Allow to cool slightly before serving, and if desired, dust with a bit of powdered sugar or granulated sugar before serving.

Plum clafoutis can be enjoyed either warm or cold and is perfect when accompanied by a scoop of vanilla ice cream or some whipped cream. Additionally, if you like to experiment, you can add spices such as cinnamon or cardamom to the batter to further enrich the flavor.