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Plum Clafouti

Reviewed: Jul. 28, 2009
I needed to use up some Italian plum preserves from last season and thought I'd give this recipe a try. I drained the syrup off the plums and skipped the step of sprinking sugar on the bottom of the pan and on the plum layer. I also used whole wheat flour instead of all-purpose. Though I am sure it is better with fresh plums, we still enjoyed it very well with canned prunes. This is a nice, not-too-sweet recipe; a keeper!
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