PLUM CLAFOUTIS

By BobD

Ingredients

• 6 SERVINGS
• This version calls for regular black or red plums briefly macerated in sugar and Armagnac, but it's also delicious with Italian prune plums, which reach their peak in September.
• 1 lb black or red plums, pitted and cut into eighths
• 2 tablespoons Armagnac or other brandy
• 1/2 cup plus 1 Tbsp sugar, divided
• 4 large eggs
• 1 cup whole milk
• 3 tablespoons unsalted butter, melted and cooled
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon pure almond extract
• Confectioners sugar for dusting

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 400F with rack in middle. Butter a 2-qt shallow baking dish.

Toss plums with Armagnac and 1 Tbsp sugar in a bowl and let macerate 15 minutes.

Transfer plums to baking dish with a slotted spoon and pour juices into a blender. Add eggs to blender with milk, butter, flour, salt, extracts, and remaining 1/2 cup sugar and blend just until combined. Pour over plums.

Bake until puffed and just set in center, about 35 minutes. Cool 15 minutes, then dust with confectioners sugar.