All summer I’ve been trying to write something that isn’t absolute drudgery to read. Or more accurately, thinking about writing something and then never actually doing it. Like the hundreds of photos that would make a “great gram post” had they moved from my camera reel to a reel-reel and not been bogged down by the pressure of a CUTE caption and the perf trending music clip. Alas, my choice was a good dinner, then the crossword, then bed.
So instead of the witty pontification on the return of socks and why fall Farm Dinners are 10x better than summer ones, I’ll leave you with this Plum Clafoutis recipe. It is what I make when I can’t think of anything else to make for dessert (or breakfast), and I like it best with plums, which are now in their tart, purple glory.
As a side note, if you happen to be in West Michigan on Sunday, Sept 10th, this will be the dessert at a Michigan Fruit Dinner with dishes inspired by Pulp hosted by Chef Missy Corey at Pennyroyal Provisions in Saugatuck. Missy is a friend and a talent and I’ve found that in times that are creatively depleated surrounding your self with both is usually the antidote.
Rum Plum Clafoutis
1 lb plums, cut into wedges
1/2 cup all purpose flour
1/4 tsp salt
2 eggs
1/2 cup sugar
3/4 cup milk
1 tbsp butter, melted
1/2 tsp vanilla extract
1 tbsp rum
Heat oven to 400F
Evenly fill a 9 inch baking dish with the plums
Whisk together everything else and pour over the plums
Place in the oven and then reduce the temperature to 350F
Bake until the custard is set and browned, usually about 25 minutes
Serve warm or room temp. It will last for a couple of days on the counter
NOTE: I often make this with oat milk, oat or buckwheat flour, and olive oil for a gluten free/ dairy free option
This looks like perfection. Can't wait to eat it!