I have been in love with the summer weather we have been having here lately. Late-night Midwestern summer thunderstorms, cloudy early mornings, and sunny blue-sky days. There is really nothing like a Midwestern thunderstorm. My years in New Orleans and New York City had their fair share of weather, but nothing compares to the hot and humid rolling drama the heartland provides. This is summer to me.
This week I was able to take advantage of my friend Jordan’s cherry plum tree bounty. It has been raining plums in her front yard, painting the sidewalks and front porch with splatters and splotches of red. Cherry plums are aptly named; they are red, juicy, and just slightly larger than a regular cherry. In honor of the traditional cherry clafoutis- a French, rustic style, custard-like dessert-I decided the first order of business with my newly acquired fruit was to make a plum clafoutis.
Putting together the plum clafoutis is simple and requires little time to prep. Depending on your variation of plum, tartness will vary. Enjoy with vanilla ice cream while the thunderstorms roll in, or with your morning coffee as the sun rises. I’ve tested and approved both forms of plum clafoutis bliss for your safety.
- 1 pound red or black plums, cut in half with pits removed
- 2 tablespoons unsalted butter, melted, plus more for greasing baking dish
- ½ cup organic coconut palm sugar
- 3 eggs
- 1 cup unsweetened coconut milk, full fat
- 1 teaspoon pure vanilla extract
- ¼ cup arrowroot flour (cornstarch works here as well)
- Unrefined powdered sugar for dusting (optional), see Note below
- Preheat oven to 400 degrees. Grease 9-inch baking dish with butter.
- Place plums skins down in buttered baking dish. Set aside.
- In a large bowl, whisk eggs and coconut palm sugar until combined. Add coconut milk, vanilla extract and melted butter. Whisk until well blended. Gradually whisk in arrowroot flour until batter is smooth.
- Pour batter over plums in baking dish being careful not to disrupt plums too much. Some plums will float to the top. Bake for about 30 minutes until lightly browned and center seems set.
- Allow clafoutis to cool for 5-10 minutes before serving. Serve warm or refrigerate in a covered container. Sprinkle with powdered sugar before serving. Pairs well with vanilla ice cream or coconut whipped cream.
To make your own unrefined powdered sugar, simply combine 1 cup organic coconut palm sugar and 1 to 2 tablespoons arrowroot flour in a blender. Blend until mixture is light and powdery. Store in an airtight container.