We found perfect French plums from the farmers’ market last weekend. Too pretty to cut or eat, they became super ripe as we admired them on the counter all week. If you leave your stone fruit to get overripe, they’ll become very soft and won’t hold their shape as well. This being the case with our French plums, we decided to turn them into a clafoutis, an easy and delicious French dessert! It’s the perfect use for overripe fruit.
The traditional clafoutis is from the Limousin region of France, and is typically made with cherries. However, the same batter can be used with different fruits like plums, pears, etc. We mixed the batter using an immersion blender and these measuring containers. Then we just poured it over the plums in our gratin pan baking dish.
As the clafoutis cools, it will fall, and that’s okay. You’ll have a delicious, custardy dessert in no time, perfect for dessert or breakfast along with an espresso! It’s also great to bring to a party or brunch. Make it even more decadent by topping with a scoop of vanilla bean ice cream!
- 8-10 French plums, pitted and sliced
- 3 eggs
- ½ cup all-purpose flour
- 1½ teaspoons vanilla extract
- ½ cup and 3 tablespoons sugar
- 1⅓ cup whole milk
- 1-2 tablespoons unsalted butter
- Preheat oven to 375ºF.
- Prepare shallow baking dish by smearing it with a generous amount of softened butter. Use your fingers or a paper towel to make sure pan is completely and evenly coated.
- Distribute plum slices in a single layer in baking dish.
- Add eggs, flour, vanilla, ½ cup of sugar, and milk to a bowl or container.
- Use an immersion blender to combine until smooth.
- Pour batter over plums.
- Sprinkle remaining sugar on top.
- Bake for about 40 minutes or until it's set and a knife comes out clean.