Let me introduce to you the most delicious dessert I have made in a long time – and that, my friends, is a HUGE thing for a blog as sugary as this one. :)
As much as I would love each and every one of you to try this recipe – yes, it is that good – I must be honest and tell you that if you’re not in clafoutis mood the plums, with that out-of-this-world syrup, would turn any vanilla ice cream into a work of art.
Spiced plum clafoutis
slightly adapted from Australian Gourmet Traveller
Spiced plums:
¾ cup (150g) caster (superfine) sugar
2 cinnamon quills
½ teaspoon Chinese five-spice powder
1 ¼ cups (300ml) water
6 ripe plums, halved, stones removed
Batter:
4 large eggs
1 ¼ cups (250g) caster (superfine) sugar
½ cup + 1 tablespoon (80g) all purpose flour
400ml heavy cream
For spiced plums, bring sugar, spices and water to the boil in a saucepan over medium-high heat, stir until sugar dissolves. Add plums, skin side up, and cook for 2-3 minutes. Turn the plum halves, cook for another 2 minutes, or until tender (prick flesh with a fork to check it the plums are cooked). Remove plums from syrup using a slotted spoon; when cool enough to handle, cut into wedges. Divide plums among six 200ml-capacity lightly buttered ovenproof molds.
Return syrup to heat, bring to the boil, cook over medium-high heat until syrupy and reduced by half (10-12 minutes), cool completely and set aside.
Preheat oven to 160°C/320°F. Whisk eggs, sugar and flour in a bowl until just combined (do not overwork). Add cream, stir gently to combine. Pour batter over plums, transfer molds onto a baking sheets and bake until just set and lightly golden (15-20 minutes).
Serve immediately with the plum syrup.
Serves 6
