Brandied Plum Clafoutis
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
56
Spice
68
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375°F
2
Brush six 5-inch diameter, 1-inch-high ovenproof dishes with 1 tablespoon melted butter; place dishes on rimmed baking sheet
3
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
4
Cover; cook until plums are just tender, stirring occasionally, 2 to 3 minutes
5
Using slotted spoon, divide diced plums among prepared dishes
6
Add orange juice concentrate to juices in skillet; stir to blend
7
Pour into 1-cup measuring cup
8
Add remaining 2 tablespoons brandy, then enough cream to measure 3/4 cup total
9
Whisk 1/2 cup plus 2 tablespoons sugar and flour in large bowl
10
Whisk in cream mixture, eggs, and remaining 3 tablespoons melted butter
11
Spoon batter over plums in dishes
12
Top with plum slices; sprinkle with remaining 1 tablespoon sugar
13
Bake clafoutis until puffed and crusty and center is just set, about 30 minutes
14
Cool 15 minutes and serve warm
15
Preheat oven to 375°F
16
Brush six 5-inch diameter, 1-inch-high ovenproof dishes with 1 tablespoon melted butter; place dishes on rimmed baking sheet
17
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
18
Cover; cook until plums are just tender, stirring occasionally, 2 to 3 minutes
19
Using slotted spoon, divide diced plums among prepared dishes
20
Add orange juice concentrate to juices in skillet; stir to blend
21
Pour into 1-cup measuring cup
22
Add remaining 2 tablespoons brandy, then enough cream to measure 3/4 cup total
23
Whisk 1/2 cup plus 2 tablespoons sugar and flour in large bowl
24
Whisk in cream mixture, eggs, and remaining 3 tablespoons melted butter
25
Spoon batter over plums in dishes
26
Top with plum slices; sprinkle with remaining 1 tablespoon sugar
27
Bake clafoutis until puffed and crusty and center is just set, about 30 minutes
28
Cool 15 minutes and serve warm