Baking with Mirabelle Plums.

Last night I baked a Mirabelle Plum and Cognac Clafoutis with the plums Ariana and Daddy picked from the tree in our backyard! It turned out delicious! We served it slightly warm, dusted with powdered sugar and with a scoop of vanilla ice cream on the side. It was kind of like a cobbler.

These sweet little plums come from the Lorraine region of France (which isn't far from us) here in Germany. They are good to eat by themselves (my husband really likes them) but they are also good to bake with.

Mirabelle Plum and Cognac Clafoutis Recipe

3 large eggs

1/2 cup heavy cream

2/3 cup sugar

1/2 tsp vanilla

2/3 cup all purpose flour

2 tablespons softened butter

about 1.5 cups of stoned mirabelle plums, cut in half

1/4 cup cognac or brandy

30g (1 oz) flaked almonds

powdered sugar and vanilla ice cream to serve.

1. Beat the eggs, cream, sugar and vanilla together in a bowl.  

2. Add flour, mix well and then beat briskly with a wooden spoon for about 1 minute.  

3. If time allows, set aside to rest for 1 hour at room temperature. In the meantime, macerate the mirabelle halves in the brandy.

4. Preheat oven to 425F (220C) and melt butter in a pie dish.  Spread the mirabelle halves evenly over the base of the buttered dish and carefully pour the batter over the fruit.  Bake on the top shelf of the oven for 10 minutes. 

5. Sprinkle with almonds and move your rack down 1 notch and reduce the oven temperature to 350F (175C) and bake for a further 10-15 minutes or until golden brown and puffy. 

Serve slightly warm with powdered sugar. Scoop of ice cream is optional but very yummy!

Orignal recipe found here.