It's the season for Italian prune plums. These tiny oval fruits are delightful for baking - they soften and run into plummy jam in the oven. These and figs are a perfect late summer pair, which is why we put them into a clafoutis on Saturday morning - or, as we discovered, a flognarde, since clafoutis is a term reserved only for the cherry version of this eggy baked pancake.
This is a warm, custardy fall dish - with just a hint of nutmeg and cinnamon, and oozing with dark plums and figs. Delicious!
1/4 cup butter, softened 1 1/2 cups milk 4 eggs 1/4 cup sugar 3/4 cup flour 1/2 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon salt Zest of 1/2 orange 1 pound prune plums 1 pint fresh figs Powdered sugar
Preheat the oven to 350°F. Smear the butter in a 10" cast iron skillet, buttering it all the way up the sides.
Beat the milk and eggs thoroughly. Sift the flour, sugar, spices and salt, and beat with a whisk or beaters into the milk and eggs until smooth without any lumps. Beat in the orange zest.
Pour about 1/3 of the batter into the cast iron pan and set on a stovetop burner over medium heat and cook until just set - about 10 minutes.
Pit the prune plums and cut in half. Stem the figs and cut in half. Arrange on the firm batter in a spiral pattern, alternating the figs and plums. Pour the rest of the batter over top and bake until puffed and firm - about 1 hour.
Remove and let cool for at least 15 minutes before serving. Dust with powdered sugar to serve.