Because I’ve been saying it wrong all these years, as I
discovered when a cherry clafouti came my way this summer, served up by a
Frenchman named David (dah-VEED) who, of course, would know better than I how to pronounce the name of
this fruity dessert from his homeland. Clah-foo-TEE, he gently corrected me.
(Not clah-FOO-tee, as I’d happily chirped when he presented the dish.)
With a consistency somewhere between a pie and a custard, my
friend’s clafouti was for him a direct link to his childhood by way of his
mother’s kitchen. She would whip up a clafouti for his after-soccer snack, he
reminisced. So simple,
he said. So easy, and you can make it with any kind of fruit. It’s just this
much flour, this much milk, this much sugar, these many eggs...
Unfortunately I didn’t catch all the details because I was busy nodding my head and edging past him so I could snag a second helping of clafouti.
Which brings me to this recipe for Plum Clafouti. Earlier this week my friend Gina (GEE-nuh) shared her harvest of Italian plums, and this morning I woke up
saying the word clafouti. It’s fun to say properly or improperly. Go on, just
So here it is, a satisfyingly rustic-looking dish, with its
earthy plums and golden crust. I can’t wait to cut into it and see how the
recipe turned out. If I’m brave enough, I’ll serve it to our Frenchman and see
what he says.
Thanks for dropping by, and please take a minute to say hi and tell me about what you've been cooking or mispronouncing or simply enjoying in these last days of summer.