Clafoutis is a classic French style dessert, that is perfect with any stone fruit. The combination of the sweet rich batter with the tart tangy fruit in is just delicious and our blood plum clafoutis is a perfect way to celebrate quality Australian stone fruit in season. This version is gluten free.
blood plum clafoutis
- 8 ripe but firm blood plums
- ¾ cup cornflour (use wheat free cornflour)
- ¾ cup ground almond meal
- ¾ cup caster sugar
- 1 teaspoon vanilla bean paste or extract
- 1 small pinch fine salt
- 1 teaspoon vanilla extract or paste
- 1 cup thickened cream
- 2 large eggs, lightly beaten
- 2 tablespoons melted butter plus extra to butter the dish
- vanilla ice cream or whipped cream
blood plum clafoutis method
Preheat oven to 180oC
Spread melted butter generously over a 27cm x 4cm deep quiche dish.
Mix together the cornflour, almond meal, salt and sugar.
Using a large metal spoon, stir in the cream, beaten eggs, vanilla and melted butter. Beat until you have a smooth batter. Pour the mixture into the buttered quiche dish.
Remove the stones from the plums and either cut in half or quarters, then arrange in a decorative pattern on the batter (don’t worry if they sink in a little)
Transfer to the oven and bake for about 35 minutes or until the top is golden brown and cooked batter is coming away slightly from the sides of the dish.
Serve either slightly warm or cold with either a dollop of whipped cream or a ball of ice cream or both. Serves 6-8. Preparation time: 15 minutes. Cooking time: 35 – 40minutes.