PLUM CLAFOUTI (for six)
1 pound black or red plums, pitted and cut into eighths
2 tablespoons Armagnac or other brandy
½ cup plus 1 tablespoon sugar, divided
4 large eggs
1 cup whole milk
3 tablespoons unsalted butter, melted and cooled
½ cup all-purpose flour
¼ teaspoon salt
½ teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
confectioners’ sugar for dusting
- Preheat the oven to 400* with rack in the middle. Butter a 2 quart shallow baking dish.
- Toss plums with Armagnac and 1 tablespoon sugar in a bowl and let macerate for 1 hour. Transfer plums to baking dish with a slotted spoon and pour juices into a blender. Add eggs to blender with milk, butter, flour, salt, extracts and remaining ½ cup sugar and blend until just combined. Pour over plums.
- Bake until puffed and just set in center, about 35 minutes. Cool 15 minutes, then dust with confectioners’ sugar.
adapted from Gourmet Magazine, September, 2008