A Late Summer Plum Clafoutis
This September couldn’t possibly get any better: the sun is shining, morning greets with an energizing crispness and the afternoons are still blazing hot. You almost forget that the rainy season is just around the corner as you laze around the park enjoying all that delicious late summer fruit. Of course, should the weather turn less than hospitable, you now have plenty of reason to bake. On one such day, I ventured over to my friend Melissa’s house to bake clafoutis.
There is an abundance of plums in early September and for most, this turn of events goes uncelebrated. Few wax lyrical about plums in the way you might about lush summer peaches or raspberries. They are not prescribed to keep the doctor away, as the apple. And because they arrive with so much bounty in our midst, it could be easy to give them a pass but I urge you to indulge when the time comes. Plums are subtle, their charms best coaxed out with a bit of attention. Even if it is just a bit of manchego and a drizzle of honey.
My friend Melissa has a beautiful food blog and so we thought it might be fun to spend a little time in the kitchen together (and then share the spoils with you!). I am not much of a baker, so I suggested we try our hand at clafoutis. It sounds quite fancy but clafoutis is actually a simple, rustic and cozy dessert (or breakfast. Who am I kidding?). With the texture of baked custard crossed with bread pudding, it is perfect for a rainy day, warm and fragrant out of the oven.
- 3 cups plums, pitted and chopped into bite-size pieces
- 1 1/4 cups whole milk
- 2/3 cup natural cane sugar
- 1/2 cup almond flour
- 1/2 cup oat flour
- 3 large eggs
- 2 tablespoons honey
- 1 teaspoon vanilla (no artificial extracts, please!)
- pinch salt
- Preheat the oven to 350F.
- Combine the prepared plums with the honey in a large bowl and let them marinate as you get the batter going.
- In a medium bowl, whisk together the milk, sugar, eggs, vanilla, and salt. Place the flours in a separate bowl. Slowly whisk the egg/milk mixture into the flours until you have a smooth batter; it will resemble a thin pancake batter.
- Grease a 7-8 cup (roughly 8 x 12 inch) baking dish or 9 inch pie plate with butter.The deeper and smaller the dish, the creamier the clafoutis. Scatter the honey-coated plums over the bottom of the dish. Carefully pour the batter over the fruit. Bake for 45 minutes to an hour or until the top is golden and crisped.
- Enjoy warm or at room temperature.
Melissa and I adapted the clafoutis recipe from the lovely Gluten Free Girl, who was in turn inspired by Julia Child’s original recipe. This is baking for the improvisateur: switch up the fruit, the flours…it will all work. Our first go-round was quinoa and almond flour but the quinoa is a bit earthy in flavour. For those well-accustomed to “earthy” flavours, it is a great gluten-free option. Oat flour was lovely and will definitely be a crowd pleaser if you are looking to avoid wheat. We also experimented with 3 large pears, poached in sugar, cinnamon and cardamom. Perfect for when late summer turns to autumn.