“Plum Clafoutis with Cornmeal – A French Twist”

Once again the branches of the plum-tree a few doors down from us are hanging heavy with ripe fruit. Birds swoop and bite into these sunripened  beauties all during the day leaving half-eaten fruit lying on the ground underneath the tree. As I pick some of these red & purple from the limbs the birds never stop their feast. Back home, I am happy with my  bounty. I will make a “Plum Clafoutis” with a “twist”.

I learned to make clafoutis a number of years ago from some Danish neighbors who were both great cooks. My first was made with dark red cherries, which is the classic version. I love saying “clafoutis”…it is one of those great little words with much rhythm and mystique. Say it softly a few times and you will understand.

Here is my Southerner’s adaptation of this easy French classic.

“CLAFOUTIS WITH RIPE PLUMS AND CORNMEAL”

Ingredients:

12 firm, but ripe, rinsed &  pitted plums, cut into quarters

2 tbsp softened butter

3/4  cup raw sugar, divided

5 large eggs

dash of salt

1/2 cup plain Greek yogurt

1/2 cup milk

1 tbsp vanilla extract

6 tbsp yellow cornmeal

6 tbsp all-purpose flour

powdered sugar

maple syrup (optional indulgence)

Instructions:

1. Preheat oven to 400 degrees.

2.  Butter a cast iron skillet (or other oven safe dish). Cut pitted plums into pieces.

4. Toss plums into bottom of skillet & sprinkle with 1/4 cup of the raw sugar.

 

5. Using a blender mix together the 1/2 cup raw sugar, eggs, salt, yogurt, milk, vanilla, cornmeal & flour. Blend until well mixed with no lumps.  Pour batter over plums.

6. Bake for about 35 minutes or until center is “set” but still a bit “jiggly”. Remove from oven to cool for at least 30 minutes.  Sprinkle with powdered sugar before serving. Clafoutis are great warm or cold. For breakfast or brunch with a drizzle of maple syrup it is a sublime treat.

 

The addition of the cornmeal creates a surprise crust on the bottom. Blended with the other ingredients, the cornmeal being heavier, it sinks to the bottom of the skillet during the baking process. A smooth, sweet eggy custard with ripe plums and a tiny crunch on the bottom of each bite.

Clafoutis (French pronunciation: [klafuti]Occitanclafotís [klafuˈtis]), sometimes in Anglophone countries spelled clafouti, is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.

The clafoutis comes from the Limousin region of France and while black cherries are traditional there are numerous variations using other fruits including red cherriesplumsprunesapplescranberries or blackberries

Bon Appetit with your local fruits & vegetables all summer long.

17 comments

  1. This year, the branches of my plum tree are weighed to the ground with fruit–a first. I’ll have plums galore to make cornmeal clafoutis, plum butter, vinegar, pastry, sauce…love your Southern twist to the French fave.

  2. I really love your plum version of clafoutis. I know what you mean about fighting off the birds. I used to do the same thing with our cherry trees. The birds and I fought each other for the very reddest cherries on the trees…they usually won.

  3. Oh gosh this does loook gorgeous, and simple. And yes I like saying Clafouti too!
    But what I’m finding interesting is that it is already plum season in your part of the world, we have a way to go, but as you say the original calls for cherries and we’ll soon be seeing those in the shops. Delic!

    • Claire, it has been a very early summer here in Tennessee…we had local strawberries in April, Peaches started coming in in May, melons are abundant, Plums right now…we really did not have a winter this year so our plants & trees are a bit confused!

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