A fabulous French inspired dessert. Definitely a must-try!
- Serves: 6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 20 mins
1 Tbsp (15 ml) flaked almonds
2 Tbsp (30 ml) butter
6 medium plums, pitted and quartered
1 Tbsp (15 ml) Amaretto liqueur
50 g cake flour
¼ tsp (1 ml) salt
1 C (250 ml) fresh cream
½ vanilla pod, seeds removed
Icing sugar for dusting
Preheat the oven to 180 °C. Place the flaked almonds on a baking sheet and toast for 3–5 minutes. Transfer them to a bowl and add 1 Tbsp (15 ml) castor sugar.
Melt the butter until it is bubbling and hot, add the plums and cook for 1–2 minutes. Sprinkle 3 Tbsp (45 ml) castor sugar over the fruit. Cook until the sugar has melted and then add the Amaretto. Switch off the heat.
In a medium bowl, whisk together the flour, salt and the remaining 3 Tbsp (45 ml) castor sugar. Whisk in the eggs until the mixture is completely smooth, and then add the cream and vanilla seeds. Pour half the plums and syrup into a pie dish and spread the fruit evenly. Pour the cream mixture over the fruit. Dot the rest of the fruit on top of the cream mixture. Sprinkle the reserved almond topping over the batter and bake for 15–20 minutes until puffy and the centre is set. Let the clafoutis rest for 10–15 minutes. Dust with icing sugar and serve.