After reading through the amazing Flavor Bible, I knew I wanted to use cardamom with my plums. I think it worked out quite well. I’m not sure if this is truly a clafouti (which is a traditional French dessert made with cherries) but it’s certainly derivative enough to use the name. The plums I used were just super market variety black plums.
Preheat the oven to 375˚
Butter a 9 inch round cake pan with 2 inch sides and dust it with sugar.
Then add to a blender :
1 1/4 cups half and half
1/3 cup sugar + about a tablespoon for dusting the pan.
1/2 cup flour
1 teaspoon ground cardamom
zest of one orange
2 teaspoon vanilla
1/2 teaspoon salt
Set the blended ingredients aside while you cut the plums into a size approximating a cherry—a half inch cube. Toss them with the sugar.
6 plums or about 4 cups chunked
1 tablespoon natural (Turbinado) sugar
Put the plums into the cake pan in an even layer. Pour the egg mixture over it.
Bake for 45 to 50 minutes until it is puffed and the custard is set.
Serve warm or at room temperature, dusted with confectioners sugar.