In the meantime, I popped by a local market ... I was intending to buy seconds of tomatoes as I don't have enough of my own to make the massive quantities of salsa and sauce I go through each year. Unfortunately, the market farm is having their own issues with tomatoes and are a bit behind this year (maybe in a couple of weeks they said).
But there I found some lovely plums ... and finally made a clafoutis. It was everything I was hoping it would be: a very moist and soft spongy texture filled with a slightly sweetened but still somewhat tart taste of plum.
I slapped together a recipe from a few I found online and used a combination of buttermilk and 18% cream (some recipes were just milk while some used all heavy cream!).
Combine in a large bowl:
2/3 cup flour (multi blend)
1/3 cup sugar
1 cup buttermilk
1/2 cup 18% cream
1 tsp lemon zest
1 tsp vanilla extract
1 pinch salt
Stir dry and wet ingredients to make a loose batter.
In one layer, place plum halves (about 15 plums) in the bottom of a deep dish 10 inch pie plate. I rotated between cut half down or up.
Then pour the batter over top and shake very gently to settle any bubbles.
Bake at 350 degree F for about 35 - 40 minutes or until the batter has set (toothpick comes out clean).
I served it with roasted plums and plum ice cream (the recipe for which I will share separately because, well ... it deserves its own page it was that good!).
Yum that sounds delicious.ReplyDelete
That DOES look delicious! I've only ever eaten plums out of hand, never in a cooked dish before - that's going to have to change. My plum tree is four years old and gave us a just over a pound of plums last year but this year - nothing. I think the tough winter killed off the spurs...hopefully next year.ReplyDelete
Plums are fabulous sliced up with a cold custard!Delete
Oh oh oh I LOVE clafoutis, I made a peach one about 3 weeks ago, ready to make another one soon.ReplyDelete