Plums are one of my favourite fruits and while I was making plum compote, I decided to see what other recipes were in my files.
Clafouti is one of my go-to desserts because it looks so fancy. Clafoutis came from a region in central France around the 19th century and traditionally were made with cherries, but I make them summer and winter with whatever fruit is in season.
o 6-8 plums
o 1/3 cup sugar
o ¼ cup white wine
o ¼ cup water
o 6-8 whole cloves
o 1 cinnamon stick
o peel of l lemon
Combine sugar, wine, water, cloves, cinnamon stick and lemon peel in a saucepan. Add plums and cook 25 minutes. 3-4 servings
o 1 ½ cups cut plums
o 2 eggs
o ½ cup non-dairy creamer
o 1 tbsp. vegetable oil
o ½ tsp. vanilla
o ¼ cup sugar
o ¼ cup flour
Preheat oven to 350. Spray a baking dish with vegetable spray.
Place cut-up fruit in the baking dish.
In a blender, combine eggs, non-dairy creamer, oil, vanilla, sugar and flour and whirl a few seconds until blended.
Pour batter over the fruit and bake in preheated 350 oven 45 minutes. Serve at room temperature. 4 servings
o 1 ½ cups sliced plums
o ¼ cup + 2 tbsp. oil
o 1 cup non-dairy creamer
o 1 cup flour
o 1 ½ tsp. baking powder
o 1 cup sugar
o ¼ tsp. cloves
Preheat oven to 350. Spray a round pie plate with vegetable spray. Place fruit around baking dish and up the sides.
Combine oil, creamer, flour, baking powder, sugar and cloves. Pour on top of fruit. Bake in preheated 350 oven 25 minutes. 4 servings
The word brulee means burned and it is traditionally a vanilla-flavoured French custard with variations.
o 6 halved plums
o ¾ cup sour cream
o 1 tbsp. sugar
o 1/8 tsp. nutmeg
o ¼ tsp. vanilla
o 1 tsp. orange liqueur or ¼ tsp. grated fresh orange peel
o ¼ cup brown sugar
Place plums, cut side up, in a baking dish.
In a bowl, combine sour cream, sugar, nutmeg, vanilla and orange liqueur or orange peel. Spoon over plum halves. Sprinkle with brown sugar.
Place under broiler six inches from heat and broil 5 minutes or until sugar melts and plums are heated. 4 servings