I am ambitious when it comes to fruit. If it looks good, I buy it. I forget about dinners out, lunch meetings, kids going away with grandparents. I never think about how much is already in the refrigerator at home. I get caught up in the fruit moment every time.
This is why I make so many fruit desserts. At some point I look at the fruit drawer and realize I'm not going to stay ahead of it unless I find a way to use a pound or two at once. I love clafoutis because I can eat it and not feel the slightest bit guilty. It's not too sweet, not too rich, and not hard to throw together. In my book, that makes it perfect.
Cherry clafoutis is the gold standard, but I love using sweet pluots. Their plum DNA is tangy enough to cut through the custardy batter, and the apricot genes keep the chunks of fruit intact. Use several varieties for a riot of colors.
Pluot clafoutis recipe
Firm, tangy-sweet pluots stand in for cherries in this classic French dessert.
- 1 1/2 pounds ripe pluots, pitted and cut into 1-inch chunks
- 2/3 cup, divided granulated sugar
- 3 eggs
- 1 cup milk (whole or low-fat)
- 1 tsp pure vanilla extract
- 2 Tbsp butter, melted
- 1/8 tsp salt
- 2/3 cup all-purpose flour
Preheat the oven to 350 degrees. Spray a pie plate or baking dish with cooking spray. Put the pluots in the baking dish, then sprinkle with 1/3 cup sugar.In a large bowl, whisk the eggs and remaining 1/3 cup sugar aggressively until the mixture is light and fluffy. Add the milk, vanilla, butter and salt and whisk again until well combined. Add the flour and whisk until smooth. The batter should have the consistency of heavy cream. Pour it over the fruit in the baking dish.Bake the clafoutis about 50 minutes, until the edges are golden, the center is set and the whole thing is puffed like a souffle. It will fall after a few minutes on the counter, but that's to be expected. Serve at room temperature. No one will complain if you tack on some whipped cream, ice cream or a dusting of powdered sugar.
DetailsPrep time: Cook time: Total time: Yield: 8 servings