Pluot Clafouti

From my kitchen, inspired by Julia Child’s classic Plum Clafouti recipe

For our fruit share members … for the rest of you, grab a pound of these great fall fruits while they are still in season at your farmers market. And, in case you’re wondering, a Pluot is a cross between a plum and an apricot.

  • 1 lb firm, ripe pluots
  • 1 1/4 C milk
  • 2/3 C sugar, divided
  • a pinch ground allspice or cinnamon
  • 3 eggs
  • 1 T vanilla extract
  • 1/8 tsp salt
  • 1/2 C flour
  • icing or raw sugar for dusting

Preheat oven to 350°F.

Cut pluots in half and sprinkle with some sugar, set aside. Place all of the ingredients except the last 1/3 cup sugar in a blender in the order they are listed. Cover and blend at top speed for 1 minute.

Pour a 1/4-inch layer of the batter in a buttered fireproof baking dish or Pyrex pie plate about 1 1/2 inches deep. Place in the oven for about 5 minutes—until a film of batter has set in the bottom of the dish.

Spread the plums over the batter with the skins facing up. Sprinkle with the extra 1/3 cup sugar. Pour on the rest of the batter. Bake in the middle position of the oven for about an hour, until the clafouti has puffed and browned and a toothpick or knife plunged into its center comes out clean. Sprinkle the clafouti with icing or raw sugar before serving.