You Say Clafouti - Apron Diaries Blog at - 124959

Apron Diaries

You Say Clafouti 
Sep. 18, 2009 12:55 pm 
Updated: Sep. 24, 2009 11:45 am

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 say it.

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.

Plum Clafouti
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A perfectly ripe Italian plum
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Sliced plums ready to be translated into French
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Sep. 18, 2009 1:01 pm
I was pronouncing it wrong too! :) For the start of fall my daughter's class at pre-school is making vegetable soup. All the kids bring a veggie and then prepare it for the pot. She was SO excited with her little squash. I asked her if she would eat the soup (is picky about veggies) and she said maybe if they put some spices in it it would taste good and she would like it. :) I hope so!
Sep. 18, 2009 1:10 pm
Just changed my pic to one of the proud daughter with her squash :)
Sep. 18, 2009 5:09 pm
what kind of a differnce does it make to frosting or what ever if i use regular sugar instead of confectioners suger?
Sep. 18, 2009 7:45 pm
Hey there Foodie. I love clafoutí for those that have never tried, they are missing out on a lovely dessert. Or in my case, breakfast. The first time I ever had it, my brother was visiting and it was early fall. I had talked him into preparing dinner (he's a chef)& dessert for us. We went to a nearby orchard and picked some pears and he made an absolute masterpiece. I'll never forget it, and have never tasted anything that was so sumptuous since. I do remember he used a brandy in the sauce that the pears poached in. Wow was it good and thanks for that memory.
Sep. 18, 2009 9:22 pm
This is another well know Frenchman's interpretation....All I can say is "More Please" Enjoy!
Sep. 18, 2009 10:06 pm
Hi! Nice to see you all. KarasMom: I like the photo of your little cutie. My son's preschool made the same kind of potluck soup at the start of the year. They called it "Stone Soup." Mischief: that's a great question, and the answer sometimes comes down to personal preference. Powdered sugar (aka confectioners' sugar) is finely ground and is like a sweet dusting over this dessert. It dissolves easily so that's why it's used in icings. Regular granulated sugar could be sprinkled, but it would give the dessert a grainy finish over the top.
Sep. 18, 2009 10:10 pm
Hi Avon: so nice to see you again. That pear clafouti sounds delectable! Lucky you to have a chef in the family. Hi BigShotMom: I took a look at your photos and saw who Big Shot is. Nice! Hope he liked that salmon.
Sep. 21, 2009 6:37 am
Beautiful Clafouti... I've been pronouncing it wrong, TOO!! I like pronouncing things wrong, especially when I know I'm doing it and it irritates someone (like my mother!!) I've been making lots of pasta dishes for my sweetheart this late summer and early fall. Also made sweets this weekend, easy caramel corn from the PW/Tasty Kitchen website and Hasty Pudding from this website... both simple and delicious!!!
Sep. 21, 2009 2:17 pm
That's what I should have done with all those plums! Instead I made chutney, just to use 'em up! Hope somebody hauls in some more soon. Beautiful confection, foodelicious!
Sep. 23, 2009 8:18 am
Thanks for dropping in! A friend recently shared an idea for roasting plums--but instead of taking them to a sweet place, she suggested going savory with olive oil and sage. Now that sounds interesting! Can you imagine it over a salad with a little goat cheese?
Sep. 24, 2009 11:45 am
Toe-MAY-toe, toe-MAH-toe - who cares? Cla-FOO-tee is excellent!!! I think your way of pronouncing it is more fun! And makes it taste better for some reason! haha!
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