A clafoutis with Mirabelles
After a day exploring Le Palais Royal and all its gorgeous little boutiques, made mirabelle clafoutis. It’s the season for it - a last hoora to summer fruit. There’s just enough of a chill in the evening sky to say yes to a warm, lightly caramelized desert. Hello autumn.
I use a good deal less flour than most recipes call for and a little less sugar, so it’s altogether lighter and slips down easily for dessert or the next day’s breakfast.
BTW instead of milk, you see that I use cream and a little water (and sometimes a spoonful of liquor - think Limoncello or Grand Marnier). Ups the deliciousness factor.
Pre heat oven to 210C
20 cm dish
6 eggs lightly beaten
2 ½ tbs double cream
1 tbs water, or a liquor – Limoncello or Grand Marnier
2tbs - 3tbs pale, soft brown sugar or caster sugar
2tbs plain flour, sifted
1 ½ tbs butter, melted
500g (or more) mirabelles, split open, stones removed
A jug of cream
Extra mirabelles, blended
Mix all the ingredients, except for the Mirabelle plums and
pour into a buttered 20 cm dish.
Deposit the plums on top with a scattering of brown sugar, enough to form a molten, caramelised crackle once cooked.
Bake for 10 minutes on 210C, a further 15 on 180C and 5 under a hot grill.
Serve hot or cold and anywhere in between, a spoonful of cream by the side, and from 300g ripe mirabelles blended smooth, a jug of mirabelle coulis too.