Fancy name, seriously easy dessert.
.) That was my cherry clafoutis phase. When plums came in season, I discovered Carla’s plum “baked pudding” recipe and my clafoutis phase reached a new level of advancement: stone fruit edition.Plums, apricots, nectarines, peaches—if it’s a fruit with a rock in the middle of it, it’s either already at theor getting ready to make a big, fat, sweet, juicy entrance. So there is absolutely no better time than now.
That said...I made it for a dinner party scenario in which I overthought the mains and sides and needed a quick, painless dessert. Yeah: It was CHRISTMAS EVE DINNER. No, plums weren’t in season, but all those songs about sugar plums got me in the mood. Good thing American grocery stores live in a season-less purgatory outside the pesky constraints of weather, tides, and flavor! My sister placed the carefully sliced plums in a baking dish and I poured the batter on top. That’s it.
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