After I cleaned out my little woods last year I discovered that we had plum trees.
Two are mirabelles, the tiny yellow plums, and two are little purple plums that I don't know the name of.
The trees are full of them.
They're all ripe.
I can't possibly eat them all.
I can't possible let them go to waste.
They're small enough that I can use a cherry pitter to remove the stones.
I picked as many as I could reach and decided to make jam.
But that's another story….
I also decided to make a clafoutis.
I know there are people who think pie would be a better choice…. but I'm a big fan of clafoutis.
And it's so very, very easy.
After I removed the stones from around 75 plums, that is.
I weighed them – 100 plums to a pound – after the stones are removed.
Preparation and cooking time: 50 minutes
- 3 eggs
- 1/2 cup sugar
- 1/4 cup melted butter
- 1 cup flour
- 1 cup milk
- 1/2 tsp vanilla
- plums, any size or color, pitted and halved
Note: You will need enough to lay, nicely, around the bottom of your baking dish. If they're large, they should be quartered so they don't come above the sides of the dish.
- Melt the butter, remove from heat and set aside.
- Put sugar, eggs in a deep bowl and whisk (with a large whisk) until they turn lighter in color, about 5 minutes.
- Gradually add the butter, whisking constantly.
- Add the flour, all at once, and whisk until well combined.
- Slowly pour in the milk, whisking constantly.
- Add the vanilla. The batter should be smooth and shiny.
- Put the fruit, cut side up, into a buttered glass baking dish, quiche pan or deep pie plate, (or even a round metal cake pan) 10 in. (25cm) in diameter.
- Pour the batter over the top and bake, 400F (200C) 30-40 minutes.
- It should be slightly browned and almost completely set in the middle.
- Let sit 10 – 15 minutes before slicing and serving. Serve warm, at room temperature or cold.
Note: It's easier to put the baking dish on a baking tray before you pour the batter over. It's easier to handle and if you spill it's on the tray! The center will just barely jiggle when it's done.
The edges of the clafoutis will puff up very high, then fall about 5 minutes after removed from the oven.
This is our mirabelle tree.
And this is our sunset.
We have the most beautiful sunsets to enjoy from our balconey.
Today I have lots of words.
Our neighbor called with an impromptu idea – there was a 'wine lunch' at one of the local vineyards and would we like to go….
Of course we said yes. Hoeing can wait…. As can floors.
I have photos. But a wine lunch in the summer sun makes one rather lazy….
Story to follow later this week.