Dessert & Baked Goods » Plum Clafoutis
Denise Drower Swidey puts her spin on a French classic with this fruit-filled clafoutis. The word 'clafoutis' comes from the French verb 'clafir', which means 'to fill'. Denise sure does fill this little beauty with plenty of sliced plums along with a light egg-based batter. A classic clafoutis calls for cherries — Denise likes to use any stone fruit that she has on-hand: cherries, plums, peaches, nectarines, even pears will work! After it all bakes together, give it a light dusting with powdered sugar and enjoy warm, or at room temperature.
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