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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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These warm, pudding-like individual desserts are the perfect use for those last-of-the-season plums. If you'd like, sift some powdered sugar over the clafoutis before serving. Ingredients:
4 tablespoons (1/2 stick) salted butter, melted, divided |
1 1/2 pounds plums, pitted; 1 plum sliced thin, others cut into 1/2-inch cubes |
7 tablespoons plus 1/2 cup sugar, divided |
4 tablespoons brandy, divided |
1/4 cup thawed frozen orange juice concentrate |
1/2 cup (about) heavy whipping cream |
3 tablespoons all purpose flour |
2 large eggs |
Directions:
1. Preheat oven to 375°F. Brush six 5-inch diameter, 1-inch-high ovenproof dishes with 1 tablespoon melted butter; place dishes on rimmed baking sheet. Cook diced plums, 4 tablespoons sugar, and 2 tablespoons brandy in medium skillet over medium-high heat until juices bubble thickly, stirring often, about 5 minutes. Cover; cook until plums are just tender, stirring occasionally, 2 to 3 minutes.
2. Using slotted spoon, divide diced plums among prepared dishes. Add orange juice concentrate to juices in skillet; stir to blend. Pour into 1-cup measuring cup. Add remaining 2 tablespoons brandy, then enough cream to measure 3/4 cup total.
3. Whisk 1/2 cup plus 2 tablespoons sugar and flour in large bowl. Whisk in cream mixture, eggs, and remaining 3 tablespoons melted butter. Spoon batter over plums in dishes. Top with plum slices; sprinkle with remaining 1 tablespoon sugar.
4. Bake clafoutis until puffed and crusty and center is just set, about 30 minutes. Cool 15 minutes and serve warm.
5. Nutritional analysis per serving: Calories (kcal) 366.12; %Calories from Fat 41.4; Fat (g) 16.99; Saturated Fat (g) 9.93; Cholesterol (mg) 117.91; Carbohydrates (g) 52.01; Dietary Fiber (g) 1.65; Total Sugars (g) 46.53; Net Carbs (g) 50.36; Protein (g) 3.90 Nutritional analysis provided by Bon Appétit
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