Cookbook Recipe for Pluot Clafoutis and cookbook giveaway (continental U.S. only, please)
by Tracey Zabar
Excerpted from Will it Skillet by Daniel Shumski (Workman Publishing). Copyright © 2017
Cast iron skillets are all the rage again. You can make this clafoutis with pluots or another stone fruit for a sweet dessert.
Buy a Lodge cast iron skillet at zabars.com
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Traditionally made with cherries, this French cross between a pancake and a custard bakes up fluffy in the skillet with a sweet-tart edge from the fruit.
First off: It’s pronounced, roughly, “clah-foo-TEE,” not “clah-FOO-tee,” which is disappointing only because, pronounced correctly, it sounds just slightly less like something out of a Dr. Seuss book.
In general it’s better to concern oneself with how a dessert tastes on the palate than how it rolls off the tongue, but the name of this dessert has brought me an embarrassing amount of joy over the years. And the words still bring a smile to my face. So what’s a pluot? It’s a cross between a plum and an apricot. My key finding was that all but the most well-seasoned of skillets will benefit from a little butter to help the clafoutis lift out at the end.
1⁄2 cup unbleached all-purpose flour
3 tablespoons granulated sugar
Pinch of salt
1 cup milk
2 large eggs
2 tablespoons unsalted butter, melted and cooled
1⁄4 teaspoon vanilla extract
Unsalted butter, softened, for greasing the skillet
5 medium-size pluots, pitted and sliced into eighths
Confectioners’ sugar, for serving
1 Preheat the oven to 350°F with one rack in the middle.
2 In a medium-size bowl, stir together the flour, granulated sugar, and salt.
3 Measure the milk in a large measuring cup, then use a fork to beat in the eggs, melted butter, and vanilla. Add to the flour mixture and whisk until smooth.
4 Using your finger or a piece of butter wrapper, coat the bottom and sides of the skillet with a thin layer of softened butter.
5 Spread the pluots in a single layer across the bottom of the skillet. Pour the batter on top of the fruit.
6 Place the skillet in the oven and bake until the clafoutis is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes. If your pluots are particularly juicy, it could take up to another 15 minutes to cook through.
7 Remove the skillet from the oven and and transfer it to a rack to cool slightly, about 10 minutes. The clafoutis will deflate as it cools.
8 Slice and serve warm, dusted with confectioners’ sugar. Leftovers can be refrigerated in a covered container for up to 2 days.
• Sour cherries are the canonical clafoutis fruit. Substitute 2 cups pitted sour cherries for the pluots.
• Can’t find pluots? You can keep it in the same family and use plums or apricots instead—or create your own hybrid clafoutis and use equal parts of each.