Easy Recipes Inspired By My West Coast Kitchen Garden On Vancouver Island

Fast and Easy Plum Dessert-Clafoutis

Fast and Easy Plum Dessert-Clafoutis

Late summer and early fall is such an abundant time for fruit!  Plums, apples, figs, peaches…I could go on.  My friend Courtney knows that I love purple plums and she dropped off a big bag of plums for me last week.  We’ve enjoyed them mainly fresh on their own but plums are so good baked or cooked into a jam or preserves.  Fresh they are sweet but also tart and light, cooked they are rich and jammy.  My mom used to can fruit with her sister (my Auntie Barb) and her mom (my Grandma Fran) and canned plums were one of my favorites.  They became syrupy and delicious and I loved them on their own or over plain yogurt or vanilla ice cream.  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.

Vancouver Island Purple Plums
Vancouver Island Purple Plums

As I was thinking of ways to bake plums (galette, upside down cake, tart…) I was also thinking of preparing the kids for back-to-school and myself for the work week so I also factored in ease and speed and I came up with Clafoutis (Kla-Foo-Tee) a classic French dessert traditionally made with cherries.

Fast and Easy Plum Clafoutis Recipe
Fast and Easy Plum Clafoutis Recipe

I think whoever made it up was also trying to be quick because traditionally they even left the pits in.  They say the pits are for flavor but…really?! I believe it was likely for speed. Either way, this is a quick batter made even quicker in the blender.  The liquid ingredients get blended up, then add the flour, blend again and pour into your pie plate, cast iron pan or baking dish.  Top with your fruit and bake.  The ingredient list is short and the smell of this sweet, fruity, vanilla custard-like cake is irresistible!  MMMmmmm I can smell it now.  You can click here for the Pyrex Pie Plate I use from Amazon– A well priced work horse piece of equipment and click here for the very powerful Breville Blender I use.

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. 

ox Sabrina

 

Plum Clafoutis

Plums and vanilla in a custard like cake. A delicious fast and easy dessert that's also pretty enough for company. 

Course Baking, Cake, Dessert, Fruit
Cuisine canadian, French, PNW
Keyword Clafoutis, Pancake, Plum
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Sabrina Currie

Ingredients

  • 4 Large Eggs
  • 3/4 c Milk I used whole milk
  • 1/2 c Sugar
  • 1 tbsp Vanilla
  • 1/8 tsp Nutmeg
  • 1/4 tsp Salt
  • 1/2 c All Purpose Flour
  • 2 c Plums, pitted and cut into 1/4's or 1/6's
  • Butter To grease pie plate
  • Confectioners Sugar for Dusting Optional

Instructions

  1. Preheat oven to 350' F and lightly butter a 9" heavy pie plate. (I used my Pyrex glass pie plate)

  2. In blender add eggs, milk, sugar, vanilla, nutmeg and salt and blend well (30-60 seconds).

    Wet Ingredients for Plum Clafoutis
  3. Add flour and blend again until smooth (60 seconds) and then pour into pie plate.

  4. Sprinkle (or arrange) the plums over the top and bake in oven 25-30 min.  Clafoutis will be lightly browned and should still have a slight jiggle in the middle.  The proper consistency is like a flan-in between a cake and a custard and it is best achieved by not over cooking. 

    Clafoutis Batter with Italian Plums
  5. Let cool slightly then serve warm sprinkle with confectioners sugar.

    If serving later, rewarm slightly before serving. 

    Flan Like Texture Of Plum Clafoutis

 


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