Reine Claude (Or Other, Lesser Plums) Clafoutis

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Recipe extracted from The South: Recipes from Provence-Alpes-Côte d'Azur Of Rebekah Peppler ©2024. Published by Chronicle Books. Photographs ©Joann Pai.

“Small, green and sweet, the Reine Claude is the queen of plums. Also called green plums, they arrive in Provençal markets in August and last until September stacked in triumphal, crumbling towers to be eaten fresh from the hand, cooked into jams and tarts and preserved in brandy for colder, less queen-rich days. To know them is to love them, but I love them more covered in custard and cooked in clafoutis. Serve them as dessert, saving the leftovers for the next morning refrigerator further concentrates the clafoutis, the thick, rich, creamy, plum-flecked spoonfuls are best enjoyed barefoot and alone straight from the cold plate, with hot coffee on hand. It's a breakfast for queens.” —Rebekah Peppler

Clafoutis of Reine Claude (or other minor plums).

To prepare 1 clafoutis (25 cm/10 inches).

  • 2 spoons (28 grams) unsalted European butter, plus more for the pan
  • pounds (680 grams) Reine Claude (or other plums such as Mirabelle or Damson), halved and pitted
  • ¾ cup (180 ml) whole milk
  • ½ cup (120 ml) heavy whipping cream
  • 3 large eggs (150 grams)
  • ½ cup (70 grams) all-purpose flour
  • ¼ cup plus 1 tablespoon (65 grams) granulated sugar
  • ¼ teaspoon sea ​​salt flakes
  • Preheat the oven to 190°C (375°F).

  • In a small saucepan over medium heat, melt the butter and cook, stirring occasionally, until it smells nutty and toasted and the milk solids are golden, 3 to 4 minutes. Remove from heat immediately and allow to cool completely.

  • Brush the bottom of a 10-inch/25cm round baking dish or baking dish with butter. Add the plums in an even layer to the baking dish.

  • In a blender, combine the cooled browned butter, milk, cream, eggs, flour, ¼ cup (50 grams) sugar, and salt. Blend for 1 minute. Gently pour the mixture over the plums and sprinkle with the remaining tablespoon of sugar.

  • Bake until top is lightly browned and cream is just cooked through, 35 to 40 minutes. Serve hot or at room temperature. Leftover clafoutis can be stored, covered, in the refrigerator for up to 3 days.

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