Plum Clafoutis
January 22, 2015
This delicious recipe is from the latest Australian Women's Weekly Cookbook, "In Season". A beautiful cookbook with recipes to suit Summer, Autumn, Winter & Spring. Gorgeous photography & easy to follow, inspiring recipes. This is a popular cookbook gift for Her but the recipes will also appeal to men, as some of the recipes are geared for the outdoors.
With the abundance of juicy plums in the next few months, this recipe is a good one. It is light, as it is gluten free, very simple to make and works well for a family treat, or make it to impress your friends at your next dinner party. The recipe calls for ground hazelnuts & roasted halved hazelnuts. We used what we had in the pantry, which was ground almonds & sliced almonds, instead. We used exactly the same quantities and it was perfect.
Plum & Hazelnut Clafoutis
500g red flesh plums
60g butter, softened
1/2 cup caster sugar
4 eggs
1/2 cup ground hazelnuts (we used ground almonds)
300 ml pouring cream
1/4 cup (70g) roasted skinless hazelnuts, halved (we used sliced almonds, lightly toasted in a pan - stir constantly as they toast fast)
1 1/2 tsp icing sugar (to sprinkle on top for serving)
Method
- Preheat oven to 180 deg celicius.
- Cut plums in half, remove & discard stones. Place plums, cut side down, in a greased 2 litre (4 cup) shallow oven proof dish or flan tin.
- Beat butter & sugar in a large bowl with an electric mixer, until light & fluffy. Whisk in eggs, one at a time, then whisk in ground hazelnut (or almonds) & cream until just combined. Pour batter over plums.
- Bake clafoutis for 40 minutes or until golden brown and a knife, inserted in the centre, comes out clean.
- Serve clafoutis warm, topped with hazelnuts (or almonds) & dusted with icing sugar.
Serves 6.
This is decadent with the cream content, but despite this, it absolutely tastes divine with a scoop of good quality vanilla ice cream!
