Brandied Plum Clafoutis
A elegant French dessert featuring plums cooked in brandy and orange juice, baked in a light custard batter until puffed and golden. This sophisticated clafoutis combines the perfect balance of sweet plums with warming brandy.
Ingredients
- •4 tablespoons salted butter
- •1½ pounds plums
- •7 tablespoons sugar
- •4 tablespoons brandy
- •¼ cup orange juice concentrate
- •½ cup heavy whipping cream
- •3 tablespoons all purpose flour
- •2 large eggs
Cooking Instructions
- 1.
Preheat oven to 375°F. Brush six 5-inch diameter, 1-inch-high ovenproof dishes with 1 tablespoon melted butter; place dishes on rimmed baking sheet. Cook diced plums, 4 tablespoons sugar, and 2 tablespoons brandy in medium skillet over medium-high heat until juices bubble thickly, stirring often, about 5 minutes. Cover; cook until plums are just tender, stirring occasionally, 2 to 3 minutes.
8 min
- 2.
Using slotted spoon, divide diced plums among prepared dishes. Add orange juice concentrate to juices in skillet; stir to blend. Pour into 1-cup measuring cup. Add remaining 2 tablespoons brandy, then enough cream to measure 3/4 cup total.
5 min
- 3.
Whisk 1/2 cup plus 2 tablespoons sugar and flour in large bowl. Whisk in cream mixture, eggs, and remaining 3 tablespoons melted butter. Spoon batter over plums in dishes. Top with plum slices; sprinkle with remaining 1 tablespoon sugar.
10 min
- 4.
Bake clafoutis until puffed and crusty and center is just set, about 30 minutes. Cool 15 minutes and serve warm.
45 min
