My latest issue of Bon Appétit magazine featured pluots (a hybrid of plum and apricot) as their seasonal ingredient of the month. Lo and behold, two days later I spotted them at the Coop next to the peaches and have been wondering since how to show off these gorgeous purple jewels.
My answer came in the form of 2 kg of black cherries gifted to us by our friends Eddie and Alice on Thursday night. A clafoutis! A what? This French dish is like a giant crêpe baked with fruit (stone fruits, often cherries, are the usual) and served up for dessert. The fruit is spread out in a sugar-dusted dish, covered with a creamy egg-based custard, then baked until set. I added almond and vanilla extract to the custard to give it a bit of extra flavor and offset the tartness of the pluots and cherries.
We ate it this morning for breakfast, warmed up slightly in the microwave. Delicious!
Cherry-Pluot Clafoutis
Adapted from Martha Stewart Living, May 2009
Unsalted butter, for dish
2 large eggs
1 large egg yolk
1/3 cup flour
3/4 cup crème fraîche, plus more for serving
3/4 cup whole milk
1/2 cup granulated sugar, plus 2 tbsp for dish
1/2 tsp almond extract
1 tsp vanilla extract
1/2 tsp salt
300 grams cherries, washed, halved and pitted
5 ripe pluots, pitted and quartered
Preheat oven to 190 degrees. Butter a 27-cm baking dish, 3 cm deep. Coat with granulated sugar; tap out excess. Whisk eggs, yolk, and flour in a medium bowl; whish in crème fraîche, milk, granulated sugar, vanilla, and salt.
Arrange cherries and pluots in prepared dish. Strain (do it - the flour can leave clumps and you don't want them in your clafoutis) batter over fruit. Bake until browned around the edges and set in the center, 30 to 35 minutes. Let cool slightly. Dust with confectioner's sugar, and serve with crème fraîche.
2 large eggs
1 large egg yolk
1/3 cup flour
3/4 cup crème fraîche, plus more for serving
3/4 cup whole milk
1/2 cup granulated sugar, plus 2 tbsp for dish
1/2 tsp almond extract
1 tsp vanilla extract
1/2 tsp salt
300 grams cherries, washed, halved and pitted
5 ripe pluots, pitted and quartered
Preheat oven to 190 degrees. Butter a 27-cm baking dish, 3 cm deep. Coat with granulated sugar; tap out excess. Whisk eggs, yolk, and flour in a medium bowl; whish in crème fraîche, milk, granulated sugar, vanilla, and salt.
Arrange cherries and pluots in prepared dish. Strain (do it - the flour can leave clumps and you don't want them in your clafoutis) batter over fruit. Bake until browned around the edges and set in the center, 30 to 35 minutes. Let cool slightly. Dust with confectioner's sugar, and serve with crème fraîche.
3 comments:
Looks delish !! I haven't had any pluots here yet, but I'll be heading to the Coop tomorrow for sure! I love pluots - they have fun names too, the ones I used to eat back in NY were called Dinosaur Eggs or something like that! I once bought a few too many and ended up making pluot jam and pluot sorbet - the latter was exceptional. Yum on the clafouti, cherry clafouti is a classic French dessert, un delice! Bon appetit indeed ! :)
Mmm, Kerrin, pluot sorbet sounds amazing. I've been debating getting an ice-cream maker for a while but Matt gives me the "you don't need another kitchen appliance" look every time I mention it. :(
So did I spell clafouti(s) wrong? I found authorities for both spellings so I wasn't completely sure... but you're married to a Frenchman so your spelling must be right! ;)
Try a big Coop for the pluots, pretty sure the smaller ones won't carry them. I found them at SihlCity.
See you soon!
totally good call romy!! clafoutis is 100% right, so weird i left off the s. and i can't just claim it was a typo (which i was totally going to do, haha!) - i did it twice! truth is, i think i had just been reading an australian magazine with a recipe for one too, and apparently they spell it that way there. so it was in my head i guess. oops. great catch!
if you have a transformer already, i have an ice cream maker with american plug sitting in my attic. let's talk ! ;) but that will mean i'll be at your place often making batches of ice cream and sorbet !! ha ha!
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