Plum Clafouti

We picked the rest of the plums, the ones that were too high in the tree to reach from the ground. Unfortunately, the little sugar bees had discovered the split plums and the tree was full of them.  In order to avoid getting stung, we whacked the tree with a stick and picked up the plums as they fell to the ground.  There are a lot of plums. Two buckets full.

plum bucket

While we were whacking the tree and causing plums to rain down, a mother deer and her still spotted fawn stood in the field about 200 feet away and watched us.  She knew exactly what we were doing. I expect she is the orphan fawn that lived in the brush beside the fruit trees last year.  She knows all about plums, since I always throw the bird pecked fruit on the ground..  When we walked away from the tree and stood a few feet away talking, mother and fawn crept up and began eating the leftover plums. My friend went back to get the stick he had used, and she ran off about 50 feet away and stood and screamed at him until we went inside.

I made this recipe not just to use up plums, but because I love the word clafouti.  A clafouti is a baked French dessert that is typically made by baking fresh fruit (traditionally cherries) and a batter in a baking dish.  Clafoutis are typically desserts, but I think you would need a sauce over them to make an interesting dessert. They are quite eggy, and I ate it as a breakfast dish  (egg batter and fruit, what could be nicer for breakfast.)  I actually think it would make a rather nice brunch dish.  This recipe was modified from a Cooking Light fig clafouti – after all I have plums to use up, not figs

Plum Clafouti

½ pound Italian plums, pitted and thinly sliced
Cooking spray
¾ cup all-purpose flour
1/3 cup sugar
¼ teaspoon salt
1/8 teaspoon ground cinnamon
1½ cups fat free milk
½ cup fat free half and half
½ teaspoon grated orange rind
1 large egg, lightly beaten
½ cup egg substitute

Preheat oven to 375°. Coat a 10-inch deep-dish pie plate or a 7 ½ x 11 baking dish with cooking spray. Place plums in bottom of dish.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, and cinnamon, in a bowl. Gradually add half of milk, stirring with a whisk. Stir in remaining milk, fat free half and half, rind, egg and egg substitute. Pour batter over plums. Bake at 375° for 1 hour or until set; cool. This is one of those dishes that puffs up to the top of the dish, and then caves in as it cools.  This make 6 servings at one gram of fat/serving.

plum clafouti

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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