Even though there’s a slight chill in the air it’s a great time of year for fruit at the farmer’s market. There are still late peaches, but apples and pears are beginning to take over. There are also plums, in many sizes and varieties, and their sweet/tart flavor makes an ideal match for clafoutis. Clafoutis (pronounced cla-foo-tee) is a dessert that’s somewhere between a souffle and a pancake, and it’s so easy to make I don’t know why I don’t do it every night. I used this recipe from Epicurious, but I used almond extract instead of vanilla. The nutty flavor balanced perfectly with the sweet batter and the tart plums.
Mix one cup of milk, three eggs, 1/2 cup of sugar, two tablespoons of melted butter, and a teaspoon of almond extract (or vanilla if you’re a stickler for the original recipe) together until thoroughly mixed. And a half cup of all purpose flour and mix until smooth. Then pour the batter into a baking dish or oven-proof pan, and add the fruit of your choice. I halved and pitted some sugar plums, but feel free to use whatever you like. Put the pan into a pre-heated 325 degree oven and bake for 35-40 minutes. It kind of poofs up but then deflates pretty fast. It’s best warm, right out of the oven. It’s even better with a scoop of homemade ice cream over the top.