Rum Plum Clafouti

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.


Rum Plum ClafoutiRum Plum Clafouti
Recipe by
Cuisine: French
Published on October 6, 2008

A tasty update on a traditional French dessert — rum-soaked red plums baked in a soft custard-like pudding

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Ingredients:
  • 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
Instructions:
  • 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 to 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.

Makes 4 to 6 servings

Rum Plum Clafouti

9 comments:

Peter M said...

A simple and delicious dessert. Clafoutis make for great last minutes desserts.

Sangeeth said...

A simple and yummy dessert! luving it!

Maria said...

Looks fabulous! I love simple and easy desserts!

Meeta said...

you do yours in rum i do mine in brandy - those plums are really lovely when soaked in booze eh! lovely clafouti!

Ivy said...

Plums and rum sort of rhyme. How about this:

I will eat your tasty clafouti
with a lot of juicy plums
Even eat some more and more
If you'll only add more Rum!

:-)

Holler said...

That sounds very tempting indeed! Plums in the rum, mmmmmmmmm :P

frances said...

love plums, love rum, love dessert: this sounds gorgeous and i can't wait to try it out!

maninas said...

delicius dessert! thanks for the great entry!

Carole said...

rum and plum - would taste nice and even rhymes! Thank you, Lisa, for adding to the collection. Cheers