There is no denying that the days are getting a little shorter, and the nights are getting a little longer. This transition between summer and autumn is one of my favorite times. Thanks to the fantastic warm weather we had since April, the fruit trees this year are abundant. We have two apple trees in our garden and after weeks of eating apple-everything, we were grateful when we received a giant basket of fresh plums from the neighbour of a friend of ours.
...and, we certainly don't need an excuse to have ice cream for breakfast... (however, this recipe serves as a nice dessert too)
You will need:
fresh plums
1 cup whole milk from grass fed cows (heumilch)
3 organic eggs
1/2 cup sugar
seeds of one whole vanilla bean
a teaspoon of ground cinnamon
a pinch of orange zest from an organic orange
2 tablespoons of butter, melted
1/2 cup flour
a splash of Cointreau
(1) pre heat oven to 165 degrees Celsius
(2) wash plums, slice in half and de-pit. Set them aside in a bowl, and sprinkle with a bit of Cointreau, adding a pinch of sugar and letting it stand. How many plums do you need? it depends on their size. A good cloufitis will have a lot of fruit, but be cautious that the juice of the plums can make the cloufitis soggy (if you use too many). For this recipe, I had small plums and used about 20
(3) In another bowl, mix the melted butter with the sugar, cinnamon, orange zest, vanilla bean and milk and beat well. Incorporate the eggs one by one once the butter has cooled and then slowly add the flour and mix very well, incorporating some air into your batter and let it stand.
(4) heat a cast iron skillet with some butter, on the stove top. Add the plums, and grill lightly on high heat until the Cointreau and juice has evaporated
(5) pour the mixture in the pan. Depending on the size of your skillet you may have some batter left over. If you have a muffin tray, you can make mini clafoutis afterwards!
(6) transfer to the oven at 165 degrees celcius for at least 35 to 40 minutes, until golden brown
(7) serve immediately, while still warm. Sprinkle with powdered sugar and add ice cream! We served Nirschlhof with this, our local fair and truly natural Heumilch Eis, but we can't wait to see which flavor you serve yours up with at home! Tag your creations on facebook or instagram using #trueand12
(thanks to the juices from the fresh plums, this recipe makes a dense and moist clafoutis. The best way to eat it is simply with a spoon, straight out of the skillet! share, if you dare!)
We now have our pre-packaged ice cream in the re-useable liter tubs back in stock (selected flavors only) so really, there is no better time to start baking!
