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.
- 4 tablespoons (1/2 stick, 57 grams) unsalted butter, browned (directions below)
- 3 eggs
- ¼ cup (30 grams) almond flour
- ¼ cup (35 grams) sweet rice flour (not regular rice flour)
- ¼ cup (35 grams) brown rice flour
- ⅓ cup (67 grams) granulated sugar
- pinch of salt
- pinch of nutmeg
- ¾ cups buttermilk, or scant ¾ cup whole milk with 1 tablespoon vinegar or lemon juice
- 1 teaspoon vanilla bean paste (vanilla extract or the seeds from ½ a vanilla bean will work, too)
- 3 tablespoons amaretto
- pinch orange zest
- 1 lb plums, apricots, or other stone fruit, halved or sliced
- 1 tablespoon demerara sugar (or other coarse sugar) if desired
- Powdered sugar and creme fraiche, for serving
- Preheat oven to 400 degrees Fahrenheit. Butter a tart pan, pie dish, or baking dish of similar capacity.
- In a heavy-bottomed saucepan, melt the butter over medium heat, swirling occasionally. I find a pan with a lighter bottom works best so you can see the color of the butter as it cooks. The butter will foam, then the milk solids will start to cook. Keep an eye on it, and when the butter solids are brown and the butter smells toasty, pour the butter into a heat-proof bowl and allow it to cool while you mix prepare the batter.
- In a small bowl, whisk the eggs and set aside. In a separate, medium-sized bowl, combine the flours, sugar,
saltand nutmeg and whisk well, then add the eggs and whisk until incorporated. Add the butter and whisk again. Combine the milk, vanilla bean paste, amaretto, and orange zest then add to the batter and whisk until smooth.
- Pour the batter into the prepared pan, then arrange the fruit in the pan and bake for 25 minutes. Remove it from the oven and sprinkle the demerara sugar on top, then return it to the oven to finish baking. Bake for 5-10 minutes more, checking for doneness by inserting a toothpick into the center of the clafoutis, the toothpick will come out clean when it's finished.
- Remove it from the oven and place on a cooling rack. Sprinkle with powdered sugar, if desired, and serve with creme fraiche. I like it best at room temperature when the custard is set, but it's also delicious warm or chilled. Wrap tightly and store in the refrigerator for up to 3 days.