Italian Prune Plum Clafoutis

For about two weeks each summer you can find Italian prune plums at the grocery store. That's when I start to think about making this clafoutis. Prune plums are meaty, small and eliptical in shape. They are very versatile--delicious fresh, baked or in jam. The traditional clafoutis recipe (an eggy French dessert) is made with cherries, but I like this version even better.


Italian Prune Plum Clafoutis
Serves 6
Adapted from Lil Vienna

7-8 Italian prune plums, pitted and quartered
3 large eggs separated
5 tablespoons sugar
1/2 cup plain yogurt (full fat)
1/2 tsp vanilla extract, brandy or amaretto
1/4 tsp salt
1/2 cup flour (use Cup4Cup for a gluten-free version)
1 tsp baking powder
2 Tblsp confectioner's sugar
butter

Butter a pie plate on the bottom and sides. Preheat oven to 375 degrees with a rack in the center.

Separate the egg yolks into a large mixing bowl, save the whites in a smaller clean, dry mixing bowl and keep in the fridge. Using a hand mixer, beat the yolks with 4 tablespoons sugar on medium speed until light yellow. Add the yogurt, vanilla and salt, and mix again briefly.

Clean and dry the beaters on your hand mixer. Take the egg whites out of the fridge, add the remaining 1 tablespoon sugar, and beat on medium-high speed until the whites are stiff. Using a rubber spatula gently fold in the fluffy egg whites into the yolk mixture until just combined.

Pour the batter into the prepared pan and arrange the plum pieces around in concentric circles. Bake for 30-40 minutes. When done a toothpick should come out clean when inserted into the center. Let the clafoutis cool, then dust with confectioner's sugar. Serve with sweetened whipped cream or vanilla ice cream.