I adore making clafoutis – especially with cherries. However, I had never tried it with plums. To be honest – and I have a bit of a confession here – I never cooked with plums that I can think of. I tend to eat them as is, if that makes sense. So, this recipe was a huge eye opener for me. I decided to add a little warmth to the batter with some cinnamon and nutmeg and, well, since we’re at full on confession mode, I added a bit more amaretto to the batter as well. I don’t know what I was thinking but I was rather happy with the outcome. Sadly, it was humid as all heck in Philly when I made this and, while it was set when the clafoutis came out of the oven, it was like a bit of a bread pudding when I went to serve it. No worries – a scoop of vanilla ice cream served alongside made it all better.
Gather the Ingredients
Nothing like a little fruit maceration, right?
Pouring in the batter.
Puffed and golden – straight from the oven.
[mpprecipe-recipe:362]
