Italian prune plums are in season, and these tiny oval plums are delightful for baking. They soften and run into plummy jam in the oven. These and figs are a perfect fall pairing, 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!
This is a warm, custardy fall dish - with just a hint of nutmeg and cinnamon, and oozing with dark plums and figs.
Plum and Fig Flognarde
1 10" pan
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 350F. 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.
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Omigod, that looks good. Not a big plum fan, but those figs in it would be so yummy.
view verily's profile
I made one last week with whatever fruit we had in the house -- plum, fig and nectarine. Mmmm...
Only difference, my recipe uses only 6 TB of flour (I use this recipe: http://msglaze.typepad.com/paris/2006/06/cherry_clafouti.html )
view monika1's profile
I tried this recipe. I think there is a bit too much butter, or at least it seemed in my enameled cast iron pot. I went ahead and soaked the figs in fresh orange juice with a little bit of brandy in it.
I think I should have added vanilla. It seemed like it was missing something.
view rose's profile
PS, it did taste pretty great the next day. Next time I'll use a little less nutmeg though. I freshly grated mine and it was a bit overwhelming.
A total keeper though.
view rose's profile
can't wait to try it, of course!
-- jess / figandplum.com
ps - another adventure in figs and plums:
http://www.figandplum.com/archives/000743.html
recipe: http://tinyurl.com/p4ttx
view figandplum's profile