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Preserved Plum Clafoutis

Plum Clafoutis, Odgers and McClelland Exchange StoresWe have a delicious convergence of plums starting to ripen on our tree, and bottles of preserved plums still on our pantry shelf from last summer. When I spotted chef Analiese Gregory's recipe for Clafoutis I thought it was a perfect way to use some of our plums. With the festive season upon us this could be the recipe to have on hand to make the most of summer stonefruit or berries when gathering with friends and family.
I've been loving Analiese's show A Girl's Guide to Hunting Shooting and Wild Cooking. You've got to admire her grit and determination resigning as head chef at Franklin, Hobart, Tasmania to learn how to grow, forage and hunt for food and live seasonally from her base in the Huon Valley.
Analiese's Clafoutis recipe is from her book How Wild Things Are and she says, even cold, it has become one of her favourite things to pack for a picnic. 
Made with eggs from our Isa Browns and preserved plums from last summer, Plum Clafoutis continues the bucolic theme perfectly.
Plum Clafoutis
What you need: 100g sugar, 60g (about 4) egg yolks, 120g (about 2) egg, 250ml cream, 70g almond meal, 10g plain flour, sifted, 150g pitted and quartered plums (or other stonefruit or berries).
What you do: Preheat the oven to 180C. Gently whisk the sugar, yolks and eggs in a bowl (without creating any foam). Add the cream and whisk to combine. Add the almond meal and flour, whisking gently until smooth. Line a 20cm cast iron or steel pan, or tart tin, with baking paper and pour in the batter. Drop the fruit randomly on top and bake for 40 minutes until golden with a slightly wobbly centre. Serve on its own or with a dollop of ice cream, or cream.

Megan Trousdale
Megan Trousdale


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