The finished product of Plum and blackberry clafoutis. (Anna Leigh Bagiackas) ()
Have you been to a German grocery store this summer and seen the small, yellow plums for sale? When a tree near my house started dropping these to the ground, I decided to do some digging (and tasting).
These sweet and golden stone fruits are Mirabelle plums and they hail from the Lorraine region of France, where they hold a Protected Geographical Indication (similar to Champagne). This is why they aren’t as easily found in American supermarkets. It is said that the Lorraine region produces over 70% of the world’s Mirabelle plums, thanks to the specific climate and land makeup.
You can find many recipes for Mirabelle plum tarts and jams, and the fruit is also known to make delicious brandy. While any of those would be tempting, I suggest trying this easy French dessert, perfect for a late summer or early autumn treat.
The clafoutis (pronounced klah-foo-TEE) is typically made with black cherries—sometimes with the pits to give it an extra almondy flavor—but I mix it up with plums, berries, or other seasonal fruits. Its simplicity comes from placing the fruit at the bottom of a baking dish and then covering it with a creamy, one-bowl filling, which is transformed into a flan-like cake filled with sweet, burst fruits.
To serve, it is often dusted with powdered sugar and accompanied with whipped cream.
Because wild blackberries seem to be popping up everywhere around our town, I also threw in a cup of those to add some zing to the plum custardy flavor. Feel free to mix up the fruits, just stick with the ratios for the best balance of fruit to filling.
Mirabelle plum and blackberry clafoutis
Start to finish: 90 minutes
Servings: 4-6
3 large eggs
¼ cup white sugar
¼ cup brown sugar, packed
6 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan
1 cup all-purpose flour
½ teaspoon kosher salt
1 cup oat or almond milk
¼ teaspoon almond extract
½ teaspoon vanilla extract
1 ½ cups Mirabelle plums, pitted
1 cup blackberries
Powdered sugar for dusting
Preheat oven to 400°F (204°C). Butter a 9-inch baking dish or skillet.
In a large bowl, whisk together eggs, white sugar, and brown sugar until pale yellow. Slowly add the melted and cooled butter until evenly combined. Gradually add the flour and salt and whisk until the batter is smooth.
Slowly pour in the milk, whisking until smooth and shiny. Add almond and vanilla extracts and stir to combine.
Place the pitted plums and blackberries in the buttered baking dish or skillet. Pour the batter evenly over the fruit.
Bake 25 to 30 minutes, until lightly browned, turning halfway through for even cooking. Remove from the oven and let sit at least 15 minutes before dusting with powdered sugar. Serve and dollop with whip cream, if desired.
(This recipe was adapted from What’s Gaby Cooking)
