Plum And Black Pepper Clafoutis
6
- MakesOne 13 x 9-in. clafoutis
Photography by Suech and Beck. Excerpted from A Generous Meal by Christine Flynn. Copyright © 2023 Christine Flynn. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.
Sometimes I flip the script and make this for my daughters for breakfast. It’s eggy and fruity and a touch sweet, and comes together so quickly. —Christine Flynn
Ingredients
1 lb ripe plums, halved and pitted
2 tbsp dry red wine
4 tbsp icing sugar, divided, plus more for dusting
Cracked black pepper
5 large eggs
4 tbsp 35% cream
2 tbsp all-purpose flour
Pinch of salt
1 tsp pure vanilla extract
Instructions
Place the plums, wine and 1 tbsp icing sugar in a large bowl. Add about 5 coarse grinds of pepper. Let sit for about 15 min, stirring once or twice.
Preheat the oven to 425F. Lightly grease a 13 × 9-in. baking dish.
Place the remaining 3 tbsp icing sugar, eggs, cream, flour, salt and vanilla in a high-speed blender. Purée until smooth.
Pour just enough of the batter into the prepared baking dish to create a thin skin on the bottom. Bake for 30 seconds to 1 minute, until just set. Arrange the plums on top, reserving the macerating liquid. Pour the rest of the batter over the plums and return the dish to the oven. Bake for 18 to 20 min, until golden brown and puffy.
Dust with icing sugar and serve immediately with a splash of the macerating liquid on top.
Store leftovers in an airtight container in the fridge for up to 3 days.
This recipe is excerpted from A Generous Meal by Christine Flynn.
This recipe is part of a collection of spring-ready entertaining recipes by Christine Flynn.
Find our all-time favourite plum recipes.
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