The Plum and Marzipan Clafoutis Recipe is a stunning version is equally good made with plums or cherries, but instead of putting the marzipan in the fruit cavities, dot little pieces between each fruit.
shallow ovenproof dish
For the marzipan:
1 cup ground almonds
1⁄2 cup sugar
1⁄2 cup confectioner’s sugar, plus extra for dusting
a few drops of almond extract
1⁄2 tsp lemon juice
1 large egg white, lightly beaten
For the clafoutis:
1 1⁄2lb (675g) plums, halved and pitted
5 tbsp butter
4 large eggs and 1 egg yolk
1⁄2 cup sugar
1⁄3 cup all-purpose flour, sifted
2 cups milk
2⁄3 cup half-and-half
1 Preheat the oven to 375ºF (190ºC). Mix the marzipan ingredients together with enough of the egg white to form a stiff paste. Push a tiny piece of the paste into the cavity in each of the plum halves.
2 Grease a shallow, ovenproof dish, large enough to hold the plums in a single layer, with 1 tablespoon of the butter. Arrange the plums cut-side down in the dish, with the marzipan underneath. Melt the remaining butter and leave to cool.
3 Add any leftover egg white from the marzipan to the eggs and egg yolk.
4 Add the sugar and whisk until thick and pale. Whisk in the melted butter, flour, milk, and half-and-half to form a batter.
5 Pour over the plums and bake in the oven for about 50 minutes until golden and just set. Serve warm, dusted with confectioner’s sugar.
The clafoutis is best freshly baked and served warm, but can be cooked up to 6 hours ahead and served at room temperature.
Clafoutis is basically a sweetened custard, baked around any type of seasonal fruit. As a pantry standby, try the classic version with canned apricots, but in season, you can use cherries, blackberries, plums, and black, white, or red currants.
|Plum and Marzipan Clafoutis|