Plum clafoutis
This classic French dessert is usually made with cherries but works equally well with any stone fruit. Sean Gravina uses yellow plums that are so abundant in Malta in the summer.
27 May 2016, 12:19pm
Rachel Zammit Cutajar
Rachel Zammit Cutajar
1 min read
Plum clafoutis
- 500g plums, cut in half with stone removed
- 50g caster sugar
- 2 – 3 tbsp prickly pear liqueur
- Batter
- 15g strong plain flour
- 70g ground almonds, very lightly toasted
- 100g caster sugar
- 250ml double cream
- 120g eggs
- 60g egg yolks
- 1 vanilla pod, split and scraped
- Vanilla ice cream
Method
- Sift the and ground almonds into a large bowl, the stir in the sugar, beat the cream, eggs and egg yolks together with the vanilla seeds, and stir into the flour and sugar.
- Whisk well to obtain a smooth paste.
- Add the vanilla pod, then leave to rest for a day in the fridge before using.
- To prepare plums, gently mix the plums, sugar and prickly pear liquer, if using, in a bowl.
- Cover and leave to macerate for 2 hours.
- Pre heat oven to 180°C.
- Grease a shallow 20cm round ovenproof dish with a little butter.
- Stir in the plums together with their juices (leave some for later) in the batter.
- Spoon in the batter around the plums and bake for 20-25 mins.
- Serve with ice cream and some of the macerated juices.
This recipe first appeared on Gourmet Today TV, aired on TVM on 27 May, 2016.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
