ezRecipe-Zee: Cooking Recipe: How to make Plum Clafouti

Plum Clafouti

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Date Added:	November 20, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Desserts / Sweets, Fruit, Copy Cat / Restaurant

Ingredients:

1     pound         firm ripe plums - (to 1 1/2 lbs)
2     tablespoons   plum brandy or kirsch
6     tablespoons   sugar - (to 8 tbspns)
3/4   cup           milk
1/2   cup           yogurt
3                   eggs
1                   vanilla bean or 1/2 tspn vanilla extract
                    Salt
2/3   cup           unbleached or all-purpose flour
                    Butter
                    Powdered sugar

Directions: one line for each direction. When saved the lines will be numbered.

Pit plums and cut in half if small, quartered if large. Toss plums with plum brandy or kirsch and 2 tablespoons granulated sugar in bowl. Let sit 30 minutes to 1 hour, tossing from time to time.
Drain liquid from plums and combine with milk and yogurt.
Split vanilla bean and scrape out seeds. Beat eggs with seeds from vanilla bean in bowl of electric mixer, or with whisk, until smooth. Add 4 to 6 tablespoons granulated sugar, depending on sweetness of fruit, and dash salt. Beat together. Slowly beat in flour, then milk mixture. Mix together well. (Ingredients can also be combined in blender and mixed at high speed.)
Arrange plums in greased 10- or 10 1/2-inch ceramic tart pan or clafoutis dish, rounded-side up. Pour in batter. Bake at 400 degrees until top is browned and clafoutis is firm, about 45 minutes. Press gently on top in middle to see if it is firm. If it isn't, return clafoutis to oven for about 5 minutes. Cool slightly on rack.
Place 2 to 3 teaspoons powdered sugar in strainer and tap it above clafoutis to dust. Serve warm.
This recipe yields 6 to 8 servings.
Each of 8 servings: 178 calories; 85 mg sodium; 83 mg cholesterol; 4 grams fat; 30 grams carbohydrates; 6 grams protein; 0.54 gram fiber.

Notes:
Recipe by Martha Rose Shulman, author of many cookbooks on vegetarian and light eating

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

* The Los Angeles Times, 05-31-2000