Well, I’ve joined on! Last night’s dinner wasn’t anything extraordinary (a big green salad with fennel sausage) I did make one of my all-time favorite desserts: plum clafouti.
Mom gave me the recipe, it’s in Mastering the Art of French Cooking Vol. II, by Julia Child.
Bake halved pitted sugar plums with sugar, cinnamon, lemon zest and the juice of a lemon for 20 minutes at 350. Set the plums aside and reserve the juice while you make the batter.
A daquiri goes great with cooking on a hot evening.
Put the plums back into a buttered pan and…
Bake for 25-35 minutes at 375F.
It’s just as good as I remembered, I haven’t had this in years. A friend from norcalevo.net stopped by and had a bite too, and just as well! J. and I might have eaten the whole thing if we hadn’t shared it.
Chris,
Great pictures ! How about a recipe for the batter part?
Dad
I need to get it out of my email at home! I wrote this part at work yesterday.
To the best of my memory, it goes like this:
Beat together:
2 large eggs with
3T sugar.
Add while continuing to beat:
2T flour
1/3C cream
1tsp vanilla extract.
Pour over plums placed open-face down in buttered pan, bake for 25-35 minutes at 375F until well browned around the outside edge and fairly firm in the middle.