Rum Plum Clafouti

Clafoutis [pronounced klah-foo-TEE] are wonderful old French baked fruit desserts with pudding-like custard toppings that are traditionally made with cherries — unpitted cherries at that! But there's nothing like improving upon tradition now that the modern cook has a wealth of ingredients, appliances and preferences from which to choose.

If plums, which are in abundance right now, happen to be a perfect sweet and juicy substitute for cherries, the only thing better I can think of is to soak the plums in dark rum. The aroma as this clafouti bakes is absolutely mouth-watering, so you'll be in good shape to enjoy it when it finally arrives out of the oven.

This is my contribution to Eating with the Seasons, a monthly event hosted by Maninas.

Rum plum clafouti

9 or 10 small red plums, pitted and quartered
1/4 cup dark rum
1/3 cup + 2 tablespoons sugar
1/2 cup whole milk
1/2 cup whole fat yogurt
2/3 cup unbleached all-purpose flour
1/2 teaspoon baking powder
3 large eggs
1 teaspoon vanilla

Place the plums in a bowl. Sprinkle 2 tablespoons of sugar over and pour the rum over the plums. Let sit for 30 minutes, tossing occasionally.

Preheat the oven to 350° and butter a large ceramic casserole dish, at least 2 1/2 quarts in capacity.

Drain the plums and add the liquid to a bowl with the milk and yogurt. Whisk together and set aside. In a separate bowl, sift the flour and baking powder.

Beat the eggs and vanilla in a mixing bowl with an electric mixer, then beat in the rest of the sugar. Beat half the sifted flour and baking powder into the eggs, then half the milk and yogurt mixture. Repeat.

Arrange the plum slices on the bottom of the buttered casserole dish and gently pour over the batter. Bake in the preheated oven for 55-60 minutes or until the top is lightly browned and a toothpick comes out of the clafouti clean. Remove from heat and let cool for 10 minutes before serving.