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Sunday, September 12, 2010

Plum Crazy: Recipe

In the context of my writing this, post-send-of-summer-party blogging, I realize I was crazy to think I needed another dessert. But when you're in the midst of cooking, it's hard to see that you're a certifiable nut making more food than is necessary.

However, if you've stumbled upon this as an interested person in making a plum tart...then here you go! A perfect, Plum Clafouti. Clafouti is made by pouring a pancake like batter over fruit. Easy. I took this from Ina Garten who made hers with pear and pear brandy. I used plums and port. Regardless, it was delicious and simple to whip up.

Plum Clafouti
1 Tbsp. soft unsalted butter
1/3 cup plus one tablespoon sugar
3 large eggs
6 Tbsp. flour
1 1/2 cup heavy cream
2 tsp. vanilla extract
1 tsp. lemon zest
1/4 tsp. salt
2 Tbsp. Port
2-3 firm but ripe plums, skinned and sliced
confectioners' sugar

Preheat oven to 375. Butter a 10 inch round baking dish and sprinkle the bottom with 1 Tbsp. sugar

Beat eggs and 1/3 cup sugar in an electric mixer with the paddle for 3 minutes - until light and fluffy. On low, add in the flour, salt, cream, vanilla, lemon zest, and port. Set aside for 10 minutes to thicken up.

Arrange the slices of plum on the bottom of the dish, fanned out slightly. Pour the batter over the plums and bake until top is golden - about 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar

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