Madeleine Kamman

Italian Plum Clafouti

Preparation info
  • FFR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Only use the bluish Italian prune plums; any other type will juice hopelessly. If you wish to use some spirit, replace 3 tablespoons of the milk with an equal amount of slivovitz or French quetsche. Grated lemon rind is another excellent flavoring if the spirit is not available or wanted.

Ingredients

  • 1 pound Italian prune plums
  • ½ cup sifted unbleached all-purpose flour
  • 3

Method

Cut open the plums and remove the pits, but do not peel them, so as to preserve the fresh sweet-sour taste. Place the flour, 2 tablespoons of the sugar, salt to taste, eggs, and sour cream in a medium-size bowl and mix by hand or with a mixer until smooth. Add the milk and lemon rind, and give one last good beating.

Preheat the oven to