Tuesday, August 28, 2018

Plum clafouti

I read this really great book called The Sweet Life in Paris, by David Lebovitz. I read quite a bit and his book really stayed with me. I loved it. Lebovitz included many great recipes throughout his book. The one that I had my eye on was his Plum and raspberry cloufouti because we have a plum tree. I have been wanting to make this for 3 years. I just had not gotten around to it. It is a very simple recipe to prepare. The baking time is a little bit long but not too bad.

Plums faced down after pitting and halving.
Add fresh raspberries
Voila! So delicate and delicious especially with a scoop of vanilla!
Plum and Raspberry Clafoutis (by David Lebovitz)
 Makes 8 servings
4 tbls salted or unsalted butter, melted, plus more for buttering the dish
1 pound firm, ripe plums
1 cup raspberries
3 large eggs
1/2 cup flour
1 teaspoon vanilla extract
1/2 cups whole milk


  1.  Position the rack in the top third of the oven. Preheat the oven to 375 degrees F
  2.  Liberally butter the bottom and sides of a 2-quart shallow baking dish. Halve the plums, remove the pits, and place them cut side down over the bottom of the baking dish. If the plums are quite large, cut them into quarters. Scatter the raspberries over the plums.
  3.  In a medium bowl, whisk the eggs until smooth. Whisk
  4.