Plum Clafoutis. The name has to make you smile, assuming you can even pronounce it. My ability to spell the word correctly is often challenged. But, talk about a perfect summer dessert.The clafoutis hails from the Limousin region of France and is traditionally made using whole black cherries. The cherries are placed in a buttered dish and baked in a golden batter of eggs, milk, four and sugar.
It’s one of those rustic and simple French country desserts that makes you wonder why we get all tied up in our Good Humor and Ben & Jerry’s. It takes only minutes to assemble, and puffs up like a peacock. Clafoutis is part crepe, part popover and a dash of Dutch Baby wrapped around luscious summer fruit.
Plums are an easy and sumptuous substitution for the black cherries as in this recipe. The fruit – combined with the batter – gets all rich, soft, jammy and complex, kind of like an extraordinary Bordeaux.
Plum Clafoutis. The word actually means to fill. I may not be able to pronounce it, so I’ll just call it scrumptious.©2009 T.W. Barritt All Rights Reserved
