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Hosting a summer get-together? No shade to your famous skillet paella, but the menu will be incomplete without dessert. For a seasonal treat that comes together with minimal effort in no time, turn to the plum clafoutis recipe from Susan Spungen’s new cookbook, Veg Forward: Super-Delicious Recipes That Put Produce at the Center of Your Plate.
“The traditional fruit for clafoutis—which is essentially a pancake batter baked with fruit in it—is cherries,” writes Spungen. “I like mine with tart plums, which are way easier to pit.” That being said, you can sub just about any fruit you fancy for this warm-weather gem, including nectarines, peaches, raspberries or blueberries.
This version isn’t too sweet, so it’s the ideal ending to an alfresco dinner party. You can even serve it as a brunch dish or afternoon snack instead of dessert. The only must? Indulge while it’s still warm.
Taken from Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate by Susan Spungen. Copyright © 2023 by Susan Spungen. Used by permission of Harper Celebrate.
2 tablespoons unsalted butter, melted, plus more for greasing
½ cup plus 2 tablespoons (126g) granulated sugar
½ cup (64g) all-purpose flour
½ teaspoon baking powder
½ teaspoon ground cardamom
Pinch kosher salt
1½ cups (355mL) whole milk
2 large eggs
1 teaspoon vanilla extract
4 medium plums (12 ounces), pitted and sliced into eight wedges each
2 tablespoons raw sugar
1. With a rack in the middle, heat the oven to 400°F. Grease a 9- to 10-inch baking dish (with a 2-quart capacity) with the butter and set it on a baking sheet.
2. Whisk together the granulated sugar, flour, baking powder, cardamom and salt in a large bowl. In a large measuring cup or small bowl, mix the milk, eggs, 2 tablespoons melted butter and vanilla. Gradually pour the wet mixture into the dry ingredients, whisking constantly as you go. Once combined, pour the mixture into the baking dish.
3. Scatter the plums over the batter and bake for 10 minutes. Lower the oven temperature to 375°F and bake for another 10 minutes. Remove the clafoutis from the oven and sprinkle the top with raw sugar. Continue to bake until set, slightly puffed and brown around the edges, 30 to 35 minutes more, depending on the size of the dish. Serve the clafoutis with a spoon while it’s still warm or cut it into slices once it’s cooled.