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Plum Clafouti

Reviewed: Aug. 5, 2009
I was so nervous about trying this recipe, but it was SO easy and I've never made any dessert that wasn't of mix from a box. I used about 6 California Red Plums and they were amazing. When you got to the plums and they opened the color inside was bright orange- a really pretty summer dish. The cakey part is almost spongelike and very light. I paired this with a scoop of vanilla bean ice cream and a dollop of homemade whipped cream. After laying the halved plums, I sprinkled some brown sugar over the plums as well as reg. sugar. Also, before you put the whole thing in the over, try sprinkling some cinnamon over it. It made the top crust a little darker and so much better. The sprinkled confection sugar on top isn't necessary and neither is the lemon zest.
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