Stone fruit season is upon us, and as I wait for the trees around my neighborhood to produce their delicious Italian plums I’m making due with what I find at the market. I just love the rich, vibrant color of these black plums, this clafoutis was exactly what I needed on a cloudy summer day.
I halved the plums, set them on a little bed of amaretto-spiked brown butter custard, and baked it until it was fluffy and just slightly browned. I served it with vanilla bean creme fraiche, but it’s just delicious served on its own or with a scoop of ice cream or whipped cream. You can try this with any stone fruit you have on hand, it would be especially good with apricots….