Inspired by the traditional cherry clafouti, where the pits are left in the cherries for the dessert eater to sort through – I figured I might as well do the same thing with the pretty little Shiro plums available at Endless Harvest right now. They’re sweet and delicious, but a type of plum that is virtually impossible to separate from it’s pit. This recipe is adaptable to all sorts of fruit—another favourite combo is blackberry, apricot and vanilla.
While technically a dessert, it also make a nice fancy breakfast served with fresh yogourt, nuts and fruits. And if you’re feeling decadent substitute some of the milk with heavy cream.
If you’re looking for a gluten-free option, check out the gluten-free plum and blueberry custard tart from Healthy Green Living pictured above.
- 2 medium red plums, pitted and cut into eight wedges each
- 6 little shiro plums
- 3 large eggs
- 1/3 cup evaporated cane sugar
- 1 cup whole milk
- ½ tsp almond extract
- pinch of salt
- ½ cup unbleached, all-purpose flour
- Preheat the oven to 350’ F, and lightly butter a 9-inch round cake pan. Sprinkle with 1 Tbsp of sugar. Arrange the whole plums and wedges, skin side down, in a pretty pattern on the bottom of the pan.
- Whisk the eggs and sugar in a medium bowl, until well blended. Add the milk, almond extract, and salt, and whisk to combine.
- Sprinkle or sift the flour into the batter, and whisk until smooth. Pour the batter gently over the plums. Bake the clafoutis until puffed and nicely golden around the edges, about 45-50 minutes.
- Remove the clafouti from the oven, and allow it to cool for a 10 minutes or so, during which time you’ll see it deflate and settle a bit. Serve it warm or at room temperature.