Plum Clafoutis

Shown here baked in a Le Creuset 2-qt stoneware casserole.
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I know. I can’t believe there’s another plum recipe on the blog but, really, I just can’t help myself. For one thing, I had a huge windfall of plums a couple of weeks ago from old friend Helen Brockman — they’re still chilling and willing. For another, this was my week to teach the Frolicking French Fall Dinner Party cooking class and — what could be a better, nearly instant, homey French dessert than clafoutis? (cluh-FOO-tee) I had never heard of a plum clafoutis as they’re typically made with cherries and a just sweet enough custardy batter, though I make them with rhubarb, too. Purists would offer the opinion that it isn’t a clafoutis if it isn’t made with cherries but this is my kitchen, isn’t it?! And, of course, when I googled plum clafoutis, other able and thoughtful cooks have gone before me. (I shouldn’t have done it and let myself believe I’d invented the dish. Story of my life but I’ll still give myself the private credit.)

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