Monday, July 18, 2011

Pluot clafoutis recipe

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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.

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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.
Prep time: Cook time: Total time: Yield: 8 servings


Tori @ The Shiksa in the Kitchen said...

You always have such interesting recipes, Erika! I've never baked with pluots before, what a lovely and light dessert idea.

Corinna | said...

Can I have this for breakfast, please! :)

Sippity Sup said...

I like the pits in a cherry clafouti. They add a very discernible almond taste. I wonder if the pits in this might do the same. Ever tried it? Of course a dainty little cherry pit is easily and politely extracted from your mouth, but a big ole pluot pit might be a different story, hmm... Forget I asked. GREG

vanillasugarblog said...

very nice

Lenore said...

I love pluots, but have never baked with them before...what a good recipe to use them in! :)

Nancy said...

Oh Erika I am the same way!! Fortunately for you, your family likes fruit based desserts - mine, not so much!! Love the mix of pluots in this dish!

KitchenTherapy said...

I saw a clafouti made on tv and now I see this. I think its a sign i make one too. I'll be using this recipe :)

Rhonda said...

As I'm reading this I'm thinking that I have 2 plums, 1 nectarine and 1/2 lb of cherries, and the Farmer's Market is this Saturday. I know I will do exactly as you do and buy when I already, I'll buy too much again. Maybe I can make a mixed fruit clafoutis?

Erika Kerekes said...

Rhonda, a mixed fruit clafoutis would be delicious!

Freight Audit said...

Looks very delicious. I like to try this one.. Have a very nice recipe.. Keep it up.

Monet said...

I happen to love fruit desserts too, and this looks especially delicious. What a beautiful end to a summer meal! Thank you for sharing. I need to dig into my fruit drawer now.

Anonymous said...

Erika, I buy prduce for a small grocery store. I always look forward to getting Pluots into the store. Unfortunately most of our customers do not know what they are. I bought Dino's this time and they are fantastic! So I tried my hand at this dish! I made it befor anybody else was up Sunday morning. What a great smell filling the house! Great recipe.
Ever think of trying a tiramisu with them? Maybe with Almond cookies, pluot Jam and riccota cheese?

Erika Kerekes said...

@Anonymous I've never done a tiramisu of any kind, actually. That's a great idea! So where is the grocery store for which you buy produce? And how do you introduce your customers to new fruits like pluots - sampling?

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