Menzies Family Farm-Family, Food, Sustainable Living and Zucchini Fritters! Thank you Nina! They became syrupy and delicious and I loved them on their own or over plain yogurt or vanilla ice cream. If serving later, rewarm slightly before serving. Chives, Salt and Grandma, Trading Lawn for Food-How (And Why) I Turned My Front Lawn Into A Kitchen Garden, Wild Westcoast Food-Spring Fiddleheads and a Delicious, Easy Tart, here for the Pyrex Pie Plate I use from Amazon, here for the very powerful Breville Blender, Swedish Institute NYC Instagram post on plums, Warm Marinated Olives-An Easy Festive Appetizer, What To Do With Radicchio- Orange Radicchio Salad And Grilled Radicchio. Spread the plum halves on top gently pushing them into the batter. Thanks for reading:-). You can use them in so many pretty ways, including in this clafoutis! All you need to do is mix the ingredients together in a bowl and bake the batter with the fruit. Preparation time. Bake for 30 minutes until the clafoutis has risen and is golden brown. Just click on the below links to purchase items through Amazon.com and add them to your collection. Lavender-20 Recipes To Use and Preserve Lavender, 3 Ways To Preserve (And Use) Your Lavender. No Knead Bread-A Fast And Easy Rosemary Boule, Pickled Blackberries (No Canning Required! Serves. Thanks for your comment Lillian! Swap the cherries for 275g of blueberries, blackberries or some cooked pears. Clafoutis recipe is too easy not to try. Combine the eggs with the milk, oil and vanilla. . Best to be served warm. Plums, apples, figs, peaches…I could go on. It is traditionally made with the basic ingredients of a crepe batter. And the sweet creamy custard base is made with milk, cream, and eggs and baked with these fresh plums. This site uses Akismet to reduce spam. Oyster Stew-West Coast Oysters, East Coast Stew! Top with your fruit and bake. If you don’t get any plums, this works equally well with any stone fruit-cherries, peaches, apricots etc. PIN ME! My friend Courtney knows that I love purple plums and she dropped off a big bag of plums for me last week. Your email address will not be published. Share this Recipe. Wild Foods To Forage In Spring, Green Family Farm – Hobby Farming On Vancouver Island and Fresh Seasonal Salmon and Salad Recipes. Sieve the flour and a pinch of salt into a large bowl and add the sugar. Late summer and early fall is such an abundant time for fruit! They are so meaty with a beautiful … Heat the oven to 350°F. Grease baking pan or cast iron skillet. The proper consistency is like a flan-in between a cake and a custard and it is best achieved by not over cooking. Preheat oven to 350°F and grease a 9x13-inch baking dish. Notify me of follow-up comments by email. Plums and vanilla in a … Click the Icon to pin this recipe to your board. 25 Sep, 2017 Plum Clafoutis Joanne Rappos desserts plum, pies. https://www.asdagoodliving.co.uk/food/recipes/red-plum-clafoutis Easy Plum Clafoutis . Butter a cast iron skillet and set aside. https://www.allrecipes.com/recipe/259161/clafoutis-aux-cerises-classic-clafouti Plum clafoutis. I’ve never made a clafoutis before but it seems straightforward and looks elegant, so I’ll have to remember this one the next time we have a dinner gathering! PLUM CLAFOUTIS WITH ORANGE AND CORIANDER – wait until you try it! Print this recipe! Bake for 40 min. Trim the plums into wedges that are 1/4 inch wide on the skin side of the cut. The ingredient list is short and the smell of this sweet, fruity, vanilla custard-like cake is irresistible! And thanks for reading along . Use caster sugar / fine sugar instead of icing sugar / powdered sugar for the same amount of SmartPoints. Clafoutis is a traditional baked French dessert with a texture and consistency similar to the one of a flan. Plums, apples and brambles take centre stage as Pennie Latin searches through the Kitchen Café recipe collection for ideas which celebrate Autumn berries and fruits. (I promise never to send spam), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Plums, pitted and cut into 1/4's or 1/6's. Place the plums skin side down in the baking dishes. Required fields are marked *. Email this recipe! WATC TV. Ketchup-Make Your Own Easy and Healthy Sauce From Your Garden! Thanks Joss this is sooo simple and full of easy, basic pantry ingredients. Print. But guess what? Thanks so much for sharing. Cool completely before serving. Add ¼ cup of the liquid from the macerated plums. Similar recipes. Add flour and blend again until smooth (60 seconds) and then pour into pie plate. I think whoever made it up was also trying to be quick because traditionally they even left the pits in. Preheat oven to 425F and lightly grease a deep 9-inch pie plate or a 10-inch round baking/tart dish. Foraged Food! Happy shopping! We’ve enjoyed them mainly fresh on their own but plums are so good baked or cooked into a jam or preserves. It’s a thick custard that is similar to flan in texture. (The sugar will slowly permeate the cherries and intensify their flavour.) Ingredients. Clafoutis is one of the great classics of family cuisine. Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 … Halved plums are covered in a light batter and then baked in the oven to make this traditional French dessert. Products used in this recipe. Pour the batter into the pan. I experimented with a kingaurthorflour.com recipe and a thekitchn.com one and came up with this one which works really well. 30 mins to 1 hour. Serve the clafoutis warm, like a quiche, with cream from a jug. Remove from the oven and dust with icing sugar. Serves 4-6. Plums are often overlooked in favour of more popular fruit at this time of year, but they’re oh-so-good and they’re perfect in this recipe! They say the pits are for flavor but…really?! For some cool nutritional info on plums (they are FULL of antioxidants and so much more), check out the Swedish Institute NYC Instagram post on plums and while you’re on Instagram, be sure to follow me too @wckitchengarden. I agree on good quality but if plums (or other fruit) isn’t as sweet as you’d like, baking is a good way to amplify the flavor and sweetness, more forgiving than eating raw , I have never made clafoutis and I love that this one is quick and easy. Alas, the plum tree I planted never took and so I do not have the excess to can them but if you have lots, I highly recommend canning a few in a light syrup. 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