Best Brandied Plum Clafoutis Recipes

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PLUM CLAFOUTIS



Plum Clafoutis image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

Seeds of 1 vanilla bean
2 teaspoons plus 2/3 cup sugar
1 tablespoon unsalted butter, at room temperature
3 extra-large eggs, at room temperature
1/4 cup sifted all-purpose flour
3/4 cup heavy cream
3/4 cup whole milk
1 tablespoon Armagnac
Pinch of grated star anise
1/4 teaspoon kosher salt
3 large, ripe black plums
Orange zest, for garnishing

Steps:

  • Preheat the oven to 400 degrees. Arrange 2 racks equally spaced in the oven. Place six (6 1/2-inch) individual gratin dishes on 2 sheet pans.
  • In a small bowl, combine the vanilla seeds with the 2 teaspoons of sugar. Butter the six gratin dishes well with the butter and sprinkle the dishes with the vanilla and sugar mixture. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the 2/3 cup sugar on medium speed, until blended. Lower the speed and add the flour, cream, milk, and Armagnac. Whisk in the star anise and salt just until combined and set aside for 10 minutes. The batter will look like pancake batter.
  • Cut the plums in half through the stem, discard the pits, and cut each half in wedges, again cutting through the stem. Distribute half a plum to each gratin dish, placing them in a pinwheel pattern. Distribute the batter evenly in the gratins (the plums will only be half immersed in the batter) and bake for 35 to 40 minutes, until the edges are golden brown and the custard is just set.
  • Sprinkle with the orange zest and serve hot or warm.

PEAR CLAFOUTI



Pear Clafouti image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
  • Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
  • Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

PLUM CLAFOUTIS



Plum Clafoutis image

Make the fresh fruit the star by putting it front-and-center in my Plum Clafoutis recipe!

Provided by Gemma Stafford

Categories     Dessert

Time 1h30m

Number Of Ingredients 9

1 tablespoon (1/2oz/14g) butter
8-10 medium plums
2/3 cups (5oz/142g) sugar
4 eggs, (at room temperature )
1/2 cup (2 ½oz/71g) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (12floz/340ml) whole milk
2 teaspoons vanilla extract
powdered sugar, (for garnish )

Steps:

  • Heat the oven to 350°F (180°C) then butter a cast 9 inch cast iron skillet, set aside.
  • Cut the plums in half, working around the pit to remove it. Toss the plums with 1/3 cup of the sugar.
  • Once the plums have been coated in sugar, arrange them evenly in the skillet cut side up.
  • In a medium bowl, whisk the eggs, the remaining 1/3 cup sugar, flour, and salt. Lastly, add in the milk and vanilla and whisk until a batter is formed.
  • Pour the batter over the plums into the cast iron pan.
  • Bake the clafoutis for about an hour or until it has risen, the center is set and the edges are golden brown.
  • Remove from the oven and allow to cool for just 10 minutes. Dust with powders sugar and serve. Note: Clafoutis will deflate over time so best to serve it fresh from the oven.
  • Cover and store leftover clafoutis in an airtight container in the fridge for up to 24 hours.

PRUNE ARMAGNAC CLAFOUTI



Prune Armagnac Clafouti image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
Granulated sugar
1 cup pitted prunes, 1/2-inch-diced (6 ounces)
Good Armagnac
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 375 degrees F. Grease a 10-by-1 1/2-inch round baking dish with the butter and sprinkle with 1 tablespoon of granulated sugar.
  • In a small bowl, combine the prunes with 2 tablespoons of Armagnac and microwave on high for 1 minute. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and 1/3 cup granulated sugar on medium-high speed for 3 minutes, until light and thick. In a small bowl, combine the flour, baking powder, and salt. Combine the cream, vanilla, lemon zest, and 1 tablespoon Armagnac in a glass measuring cup. On low speed, slowly add the dry ingredients to the batter and then add the liquid ingredients, mixing well. Set aside for 10 minutes
  • Distribute the prunes in the prepared pan and carefully pour on the batter. Sprinkle evenly with 1 teaspoon granulated sugar. Bake for 35 to 40 minutes, until the top is golden brown and a toothpick comes out clean. Cool slightly, sprinkle with confectioners' sugar, and serve warm.

PLUM CLAFOUTIS



Plum Clafoutis image

The joy of this simple plum dessert is that it is even better at room temperature. Think of it as a thick fruit pancake cooked effortlessly in the oven.

Provided by Steven Satterfield

Categories     Dessert     Kid-Friendly     Plum     Summer     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 9

1 tablespoon unsalted butter
6 to 8 medium plums
2/3 cup granulated sugar
4 eggs
1/2 cup unbleached all-purpose flour
1/4 teaspoon fine sea salt
1 1/2 cups whole milk
1 tablespoon vanilla extract
Confectioners' sugar

Steps:

  • Heat the oven to 350°F. Butter a cast iron skillet and set aside. Trim the plums into wedges that are 1/4 inch wide on the skin side of the cut. Toss the plums with 1/3 cup of the granulated sugar, and arrange them evenly in the skillet and set aside. In a medium bowl, whisk the eggs with the remaining 1/3 cup sugar, flour, and salt. Whisk in the milk and vanilla. Pour the batter into the skillet, and place on the center rack in the oven. Bake just until set, about 1 hour. When cooled, remove from the skillet and slice into wedges. Dust with confectioners' sugar before serving.

PLUM CLAFOUTI



Plum Clafouti image

A family favourite that fills the house with a cinnamon aroma. A delicious plum dessert, dusted with icing sugar!

Provided by GibsonsGirl

Categories     World Cuisine Recipes     European     French

Time 1h10m

Yield 8

Number Of Ingredients 10

6 tablespoons white sugar, divided
14 Italian prune plums, halved and pitted
3 eggs
1 ⅓ cups milk
⅔ cup all-purpose flour
1 ½ teaspoons grated lemon zest
2 teaspoons vanilla
1 pinch salt
½ teaspoon ground cinnamon
2 tablespoons confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
  • Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
  • Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 34.9 g, Cholesterol 73 mg, Fat 3.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 62.7 mg, Sugar 25 g

BASIC CLAFOUTIS



Basic Clafoutis image

Provided by John Besh

Categories     Milk/Cream     Dairy     Egg     Dessert     Bake     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4–6

Number Of Ingredients 6

1 cup whole milk
3 eggs
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup all-purpose flour

Steps:

  • 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
  • 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
  • Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

BRANDIED PLUMS



Brandied Plums image

Provided by Matt Lee And Ted Lee

Categories     dessert

Time 1h

Yield 2 quarts

Number Of Ingredients 5

3 pounds large purple plums (about 12)
1-inch-long piece of cinnamon stick
2 cups sugar
1/4 teaspoon salt
2 cups brandy

Steps:

  • Boil a stockpot of water as deep as the shoulder of a 2-quart jar with hinged lid.
  • Wash and stem plums. Prick several holes around stem ends. Pack plums in jar. Quarter and pit plums that don't fit in jar and re-pack, placing quartered pieces in gaps that form between whole plums. Add cinnamon stick.
  • In a 2-quart saucepan or skillet, bring sugar, salt and 1 cup water to a boil, then turn to low and simmer 10 minutes, stirring occasionally. Let cool for 10 minutes, stir in brandy. Immediately pour the liquid into jar up to 1/2-inch from the rim.
  • Partly close jar, to leave gap for steam to escape, and place in pot of boiling water for 10 minutes. Carefully remove jar with jar lifter or 2 tongs and close the lid tightly. Cool to room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 27 milligrams, Sugar 24 grams

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