If you’d like, sift some powdered sugar over the clafoutis before serving. From the September 2008 issue of Bon Appetit. Makes 6.
Ingredients
4 tablespoons ( 1/2stick) salted butter, melted, divided
1 1/2 pounds plums, pitted; 1 plum sliced thin, others cut into 1/2-inch cubes
7 tablespoons plus 1/2 cup sugar, divided
4 tablespoons brandy, divided
1/4 cup thawed frozen orange juice concentrate
1/2 cup (about) heavy whipping cream
3 tablespoons all-purpose flour
2 large eggs
Directions
Preheat oven to 375 degrees. Brush 6 5-inch-diameter, 1-inch-high ovenproof dishes with 1 tablespoon melted butter; place dishes on rimmed baking sheet. Cook diced plums, 4 tablespoons sugar, and 2 tablespoons brandy in medium skillet over medium-high heat until juices bubble thickly, stirring often, about 5 minutes. Cover; cook until plums are just tender, stirring occasionally, 2 to 3 minutes.
Using slotted spoon, divide diced plums among prepared dishes. Add orange juice concentrate to juices in skillet; stir to blend. Pour into 1-cup measuring cup. Add remaining 2 tablespoons brandy, then enough cream to measure 3/4 cup total.
Whisk 1/2 cup plus 2 tablespoons sugar and flour in large bowl. Whisk in cream mixture, eggs, and remaining 3 tablespoons melted butter. Spoon batter over plums in dishes. Top with plum slices; sprinkle with remaining 1 tablespoon sugar.
Bake clafoutis until puffed and crusty and center is just set, about 30 minutes. Cool 15 minutes and serve warm.
