Plum clafoutis is going to be your new go-to dessert
Isn’t it exciting when you discover a super-easy amazing recipe? Well people, here it is.
This dish sounds fancy but it is simple and as a bonus, it celebrates local fruit.
Clafoutis is a traditional French dessert that is basically like a pancake batter with fruit added and baked. Italian prune plums are in season right now and make for an excellent baking fruit because they are not too juicy. They also freeze well in halves to use later in baking.
Because we live in a glorious fruit-laden part of the world, do try other B.C. fruits and berries in this dish like blueberries, peaches or pears.
This recipe is adapted from the dish submitted by Beata Tolley of Moon Curser Vineyards in Osoyoos in my newest cookbook The B.C. Wine Lover’s Cookbook. It pairs beautifully with their chilled red Dolcetto wine. Thank you for sharing Beata!
3 cups quartered Italian Prune Plums
1 cup whole milk
1/2 cup sugar
1 tsp vanilla extract (or more if you like)
1/2 cup all-purpose flour
Icing sugar for dusting
Butter for greasing the pan
10-inch cast iron pan (or baking dish)
Lightly butter the cast iron pan or dish and preheat the oven to 350°F.
In a large bowl, whisk together the milk, eggs and vanilla. Add the flour and sugar and whisk until smooth. Pour the batter into skillet.
Sprinkle over fruit and distribute evenly.
Bake until puffed and golden brown - 35–40 minutes. Let cool, dust with icing sugar and serve slightly warm. This is super delicious with vanilla ice cream or whipped cream too!
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