About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan
Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim
Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy
Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Proscuitto-Wrapped Salmon with Plum Salsa | Main | Plum-Mascarpone Cheesecake with Ginger Crust »

Plum Clafouti with Cardamom

By Jan

DSCF8759plums.jpg


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.


The recipe:

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 :
3 eggs
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.

DSCF8761done.jpg

Serve warm or at room temperature, dusted with confectioners sugar.

DSCF8764slice.jpg

Enjoy!

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Comments (8)

How did it taste, Jan? It looks beautiful.

Jan: It tasted great! I love the silky texture of the custard with the softened plums. And the flavor combo? Loved it!

That looks yummy!

Mindy:

Jan,

Yummy indeed! You had me at "custard". This would be nice for a brunch menu item.

This does look really good. It also looks like a very comforting dessert. I'd like to have a slice right now please!

Irene:

Black plums are my favorite. Mad I don't have any on hand to make this right now. Great idea!

sheri:

Looks great, as I love anything with custard. Since we will be having a brunch menu for Dinner on Saturday, I just may have to add this to the menu:)!

Terry:

Never thought of cardamom and plums. How wonderful! Looks great, Jan.

Looks tasty and looks beautiful, a deadly combination for being able to practice moderation! Love the idea of the cardamom in there!

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This page contains a single entry from the blog posted on October 4, 2011 5:30 AM.

The previous post in this blog was Proscuitto-Wrapped Salmon with Plum Salsa.

The next post in this blog is Plum-Mascarpone Cheesecake with Ginger Crust.

Many more can be found on the main index page or by looking through the archives.

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