Plum Clafoutis - with orange flower water
"While a clafoutis is traditionally made with cherries and eaten when cooled like a cake, served warm straight from the oven more like a pudding with a scoop of icecream gives this dessert a whole new wintery personality. This is a twist on the original using red-fleshed plums, but the cakey batter also goes deliciously with pears or apples, so you can make this in any season. The orange flower and orange zest really lifts this dessert up, and served with a fleur d’orange ice cream - it is absolutely delicious...."
INGREDIENTS
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10 ripe plums, halved and pitted
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melted butter (enough to brush your baking dish)
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4 eggs
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6 tablespoons organic raw sugar
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5 tablespoons flour
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500 milliliters cream
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1 tablespoon orange flower water
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70 grams flaked almonds
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icing sugar for dusting
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zest of one orange
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