There comes a point toward the end of summertime when the temperatures are high and motivation to do anything at all is super low. Kids are relishing in their last days of freedom, and adults are savoring the long afternoons and warm nights while they last. On days like this, who wants to spend hours in the kitchen whipping up a complicated dessert? If anyone understands the mysterious je ne sais quois of summer’s final days, it’s the French.
A traditional cake invented in Limousin, France, clafoutis (kla-foo-TEE) is a tender custard dessert traditionally made with cherries. These days, however, it’s the perfect base for any late summer bounty. Our favorite version uses juicy plums and sliced almonds and is as simple as pouring batter over the fruit and dusting with confectioners’ sugar — leaving you plenty of time to fix your beret, gaze at the sunset and wax poetic about that long lost love.
- 2 teaspoons Clear Vanilla Extract
- 1/4 teaspoon Imitation Almond Extract
- 4 medium red plums (about 12 ounces, cut into 1/2 inch thick wedges)
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 4 eggs
- 2/3 cup whole milk
- 1/2 cup heavy whipping cream
- 1/3 cup all-purpose flour
- 2 tablespoons sliced almonds
- Confectioners’ sugar (for garnish)
- Preheat oven to 350°F. Prepare 9 in. round pan with vegetable pan spray.
- In large bowl, toss plums with ¼ cup sugar. Arrange in an even layer in prepared pan.
- In large bowl, whisk together remaining ½ cup sugar, eggs, milk, cream vanilla, salt and almond extract until smooth. Add flour and whisk just until smooth. Pour batter over plums and sprinkle with almonds.
- Bake 47-52 minutes, or until just set in center. Cool in pan on cooling grid. Dust with confectioners’ sugar just before serving. If not serving within 2 hours, refrigerate until ready to serve.
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