By Alethea Mauro
Although traditionally made with cherries, my step mother has always made a summer fruit clafouti using various stone fruits and its deelicious! I was inspired by her recipe with this version using some beautiful ripe blood plums from my tree in the back yard and some nice zesty passionfruit that I found at the farmers market. Clafoutis is a light custard like dessert that is lovely served warm with good quality vanilla ice cream.
butter, to grease baking dish
5 blood plums, halved and stones removed
pulp of 1 large Panama passionfruit or 2 small standard passionfruit
1/2 cup plain flour
150 ml of milk
3/4 cup sour cream
1/2 cup raw castor sugar
1 tsp vanilla bean extract
pinch sea salt, finely ground
Pre-heat oven to 180 degrees. Grease a medium-sized baking dish with butter and cover the base with the plums flesh side up.
In a large bowl sift flour, add salt and sugar and stir to combine. Set aside.
In a medium bowl combine the eggs, milk, sour cream and vanilla and whisk until the mixture has no lumps. Add the passionfruit pulp and stir to combine. Slowly whisk the egg mixture into the flour and whisk until the batter is smooth.
Pour the batter into the dish over the plums. Place the dish into the oven and bake for approximately 30-35 minutes, until puffed up and lightly brown. Remove from the oven and allow to cool slightly before serving.
N.B. The clafouti will be beautiful and puffy when you first remove it from the oven, however, dont be alarmed (like I was first time) it may sink a little once removed from the oven for a little while.