Plum Clafoutis

Photo: flickr user From Argentina With Love

Ingredients

3 eggs

cup sugar plus

2 tablespoons sugar

teaspoon salt

1 cup whipping cream

6 tablespoons melted butter

Seeds of 1/2 vanilla bean

1 tablespoon Cognac or plum brandy

cup flour

Butter for greasing pan

2 cups sliced plums, ¼" thick tossed with

1 tablespoon sugar

Preparation

In food processor, pulse together eggs, sugar, salt, cream, melted butter, vanilla bean seeds and brandy. Add flour and process until smooth.

Coat 1-quart ceramic gratin or baking dish with butter and sprinkle with 1 tablespoon sugar. (You will be serving clafoutis from this dish.) Pour half of batter in dish and distribute 3/4 of plums evenly on top. Pour in remaining batter and scatter last of plums on top. (Don't worry if they start to sink.) Sprinkle with remaining 1 tablespoon sugar.

Bake at 450 degrees until top is light gold and sides are set but still slightly soft in middle, about 20 minutes. Let rest 10 minutes; serve immediately.

This recipe yields 8 servings.

Comments: Suzanne Goin, chef-proprietor at the West Hollywood restaurant Lucques knows exactly what to do with plums: Use their acidity and astringency to stand up to butter, cream and Cognac in an adaption of the French cherry-studded dish clafoutis.