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.
Special equipment:
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
Method:
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.
PREPARE AHEAD:
The clafoutis is best freshly baked and served warm, but can be cooked up to 6 hours ahead and served at room temperature.
BAKER’S TIP:
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.
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| Plum and Marzipan Clafoutis |
